Mexican Shrimp Meatball Soup (Albondigas de Camerones)

8 Jan
Mexican Shrimp Meatball Soup

Mexican Shrimp Meatball Soup

The snow will just not stop where I live! We are buried, I tell ya’! So of course I made more soup (spicy too!) to ward off the snow demons and hopefully melt them.

I made this earlier in the year from a recipe at Cooking on the Ranch, but the hubs said there was too much seasoning in the shrimp meatballs and he couldn’t taste the shrimp. So I made a notation on the recipe to make it again but with noted adjustments. I did, and the meatballs came out so much better this time! We really enjoyed it so I hope you do too!

Mexican Shrimp Meatball Soup
Adapted from Cooking on the Ranch

For the meatballs:

1/2 pound raw shrimp, peeled and deveined (weight after peeling)
1 thick slice onion, quartered
1 tablespoon tomato paste
A pinch of ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon Mexican oregano
2 heaping tablespoons flour
1 egg yolk
A pinch of salt

For the soup:

1 tablespoon olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes
2 roasted Hatch chiles, peeled, seeded and chopped (can sub 1 4-ounce can mild green chopped chiles)
3 to 4 cups shrimp, fish, or chicken stock
2 bay leaves
Ground black pepper and salt, to taste
Fresh chopped cilantro, for garnish

Shrimp Meatball Mixture

Shrimp Meatball Mixture

Add the shrimp, onion, tomato paste, spices and herbs, flour, egg yolk and salt to a food processor. Pulse until well combined. Cover and chill in refrigerator for a half hour.

Meanwhile, start making the soup. Heat the olive oil in a soup pot or Dutch oven and saute the onion until translucent and soft, about 5 to 7 minutes. Add the garlic and cook for a minute more. Add the tomatoes and chiles and simmer over low heat for about 10 minutes.

Simmering the Soup Base

Simmering the Soup Base

Add the stock, bay leaves, and pepper and salt, to taste. Bring up to a simmer again, then simmer on low heat while you make the meatballs.

Get a bowl of water ready and add parchment paper to a large cookie sheet. Dip your hands in the bowl of water, and using a spoon, scoop out a large teaspoon of the shrimp mixture, and roll into a ball and place on the cookie sheet.

Shrimp Meatballs

Shrimp Meatballs

Dip hands in water as needed, it prevents the shrimp mixture from sticking to your hands. Repeat until shrimp is gone. Drop the meatballs carefully into the soup, then bring to a simmer again heat the meatballs until cooked through, about 5 to 7 minutes.

Simmering the Shrimp Meatballs

Simmering the Shrimp Meatballs

Remove bay leaves, and serve soup in bowls garnished with chopped cilantro.

Mexican Shrimp Meatball Soup

Mexican Shrimp Meatball Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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72 Responses to “Mexican Shrimp Meatball Soup (Albondigas de Camerones)”

  1. Adam J. Holland January 8, 2017 at 8:44 am #

    Wow! Love this! Sorry you’re snowed in. It’s pretty bad here too. I had to put on a jacket yesterday. 😉

    Liked by 2 people

  2. Cheryl "Cheffie Cooks" Wiser January 8, 2017 at 8:56 am #

    Be safe in all that snow KR!!! xoxo ccc

    Liked by 2 people

  3. Sam Fleming January 8, 2017 at 9:04 am #

    Sounds absolutely perfect! I’m not buried in snow but we are having single digit and below wind chill, so it’s good to hunker down with soup!! cheers

    Liked by 2 people

  4. Tasty Eats Ronit Penso January 8, 2017 at 9:35 am #

    Such a great hearty soup. Just perfect for the weather. 🙂

    Liked by 2 people

  5. D. Wallace Peach January 8, 2017 at 9:49 am #

    Looks perfect for a snowy day, Kathryn. Or icy, in our case. I could use something spicy! Btw, after my day and night with Vicks on the feet, I slept 12 hours last night with only a few coughing fits. Tell your husband IT WORKED. I told my husband to stock up! Ha ha. So, thanks for both healthy recipes!!

    Liked by 2 people

    • anotherfoodieblogger January 8, 2017 at 9:53 am #

      OMG I woke up in the middle of the night last night thinking about you and the Vick’s on the feet, lol! I was wondering if I’d get up in the morning to a rant about a useless remedy. 😀 I will tell him it does work, wow, who knew? And you are most welcome my friend. We are currently sitting at 15 degrees but what is coming out of the sky is a mix of sleet and snow, there must be a warm air mass above the cold.

      Liked by 1 person

  6. Gina January 8, 2017 at 10:05 am #

    That’s looks perfect for a cold
    day. Great pics too as usual. I made a pot of beans this morning. Stay warm😊

    Liked by 2 people

    • anotherfoodieblogger January 8, 2017 at 10:10 am #

      Pinto beans with jalapeno? That sounds like something you would make. You stay warm too!

      Like

  7. Jodi January 8, 2017 at 10:31 am #

    You make such unique soups. Love it. Only about an inch of snow here but COLD!!

    Liked by 2 people

  8. Teagan Geneviene January 8, 2017 at 10:46 am #

    I’m intrigued — I’ve never had shrimp meatballs. The soup looks lovely and should help banish the Yetis! (I really hate snow…) Stay warm. Mega hugs

    Liked by 2 people

  9. Michelle Williams January 8, 2017 at 11:42 am #

    This cold weather is perfect for soup! I’ve never had shrimp balls. Thanks for the idea & recipe.

    Liked by 2 people

  10. Ingrid January 8, 2017 at 12:26 pm #

    Sounds delicious and perfect for the weather. That cold front has even reached us along the Texas Gulf Coast… brrr!

    Liked by 2 people

  11. Bernadette January 8, 2017 at 12:59 pm #

    This is a very enticing recipe. Loads of cold and snow here too. Perfect soup weather.

    Liked by 2 people

  12. PantryPortfolio January 8, 2017 at 2:38 pm #

    Yum! We just had a big snow storm as well. These look great.

    Liked by 2 people

  13. Fourth Generation Farmgirl January 8, 2017 at 2:47 pm #

    This looks like just the thing to warm us on a snowy day! Yum! We’ve had snow, too–about 6″. 🙂 ☃

    Liked by 2 people

  14. Seasoned Review January 8, 2017 at 3:54 pm #

    I’m definitely going to try this

    Liked by 2 people

  15. Noelle Granger January 8, 2017 at 6:31 pm #

    Looks delish, as always.

    Liked by 2 people

  16. Gerlinde January 8, 2017 at 7:19 pm #

    We have a lot of flooding here in Santa Cruz and your soup would be perfect.

    Liked by 2 people

    • anotherfoodieblogger January 8, 2017 at 8:07 pm #

      I am so sorry to read and hear about all that flooding there. I have another friend close by there but luckily she’s on a 300-foot hill. I hope you can stay safe and dry! xoxo

      Like

  17. Freda @ Aromatic essence January 8, 2017 at 9:45 pm #

    Oh my!! Shrimp meatballs! I’m sure I will love this, love seafood 🙂 Looks amazing!

    Liked by 1 person

  18. Sumith January 8, 2017 at 10:17 pm #

    This is out of the world!! Perfect for the winter. You “The queen of soups”😍😍

    Liked by 2 people

  19. cookingwithauntjuju.com January 9, 2017 at 3:40 am #

    I have all kinds of meatball recipes but none with shrimp! Looks delicious 🙂

    Liked by 2 people

  20. Debbie Spivey January 9, 2017 at 4:18 am #

    I am so in love with this recipe! Looks and sound amazing!! Best part is the shrimp won’t cook away because they are lean. Yum!!

    Liked by 2 people

  21. Karen January 9, 2017 at 7:14 am #

    Everyone talking about how they hate winter and snow, that is the reason we left New Hampshire where it is 11 this morning and will be 2 tonight. It was 46 and sunny this morning here in Florida and will reach 65 this afternoon…yes, we made the right move. Still chilly enough to enjoy a nice warm bowl of your soup. Stay safe during your nasty weather.

    Liked by 2 people

    • anotherfoodieblogger January 9, 2017 at 8:58 am #

      Thank you so much Karen! We usually get some snow every year, but not of this duration and epic proportions. Weather history shows it hasn’t been this snowy here since 1986!!

      Liked by 1 person

  22. lynne hoareau January 9, 2017 at 7:18 am #

    Oh my goodness, this really looks so perfect. Looking forward to making this, and soon 🙂

    Liked by 2 people

  23. Sadie's Nest January 9, 2017 at 8:14 am #

    Looks warm and inviting KR!

    Liked by 2 people

  24. StefanGourmet January 9, 2017 at 12:33 pm #

    Yum, this looks and sounds really good, especially when made with shrimp stock from the heads and shells of those shrimp. Perhaps it would be nice to puree the soup before adding the shrimp balls? I agree with your husband it’s important not to over season so you can still taste the shrimp.

    Liked by 2 people

    • anotherfoodieblogger January 9, 2017 at 2:23 pm #

      Thank you Stefan! I like the suggestion of pureeing the soup before add the shrimp balls, it would sure make for a more pleasing texture, both visually and mouthwise. I did use shrimp stock made from shrimp shells, but it was frozen stock from an earlier batch. I saved the shells from this one for my next batch.

      Liked by 1 person

  25. NoPlateLikeHome.com January 9, 2017 at 4:27 pm #

    This sounds really good and different. I should escape my world of Italian meatballs some time!

    Liked by 2 people

  26. Karina Pinella January 9, 2017 at 10:50 pm #

    This looks good

    Liked by 2 people

  27. FrugalHausfrau January 10, 2017 at 8:43 pm #

    Oooh, I’ve never had shrimp meatballs in Albondigas! How fantastic!!

    Mollie

    Liked by 2 people

  28. Lynz Real Cooking January 11, 2017 at 6:42 am #

    Very nice! Yes we are all snowed in here KR! More each day haha

    Liked by 2 people

  29. Sheryl January 14, 2017 at 3:54 pm #

    mmm. . . This soup would be delightful on a cold winter day.

    Liked by 1 person

  30. chef mimi January 18, 2017 at 9:32 am #

    Oh wow does that look good! And topped with the cilantro!!!

    Liked by 1 person

  31. ChgoJohn January 18, 2017 at 7:30 pm #

    Ever since I was a boy — 8 or 9 years ago — I’ve loved meatballs in broth. I cannot explain it but I really do enjoy the combination. Mom made one and it was a favorite. Your soup here combines meatball soup with another of my culinary loves, seafood. I must prepare this and no less than a large pot will do. I’d better not share it, though. Best to quality check it first — then again — and again — and …

    Liked by 1 person

  32. Kouzounas Kitchen January 21, 2017 at 4:01 pm #

    Lovely! I use to make albondigas in Greece, at a Spanish tapas restaurant I worked at. 🙂

    Liked by 1 person

Trackbacks/Pingbacks

  1. Mexican Shrimp Meatball Soup (Albóndigas de Camarón) | Stefan's Gourmet Blog - March 1, 2017

    […] recipes. I saw a Mexican shrimp meatball soup on my blogging buddy’s Kathryn’s blog, Anotherfoodieblogger. Regular albóndigas from Spain are meatballs cooked in tomato sauce, but these shrimp balls are […]

    Liked by 1 person

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