For a new take on traditional Mexican albóndiga (meatball) soup, try shrimp or lamb in place of beef meatballs. Jason Tilford served this variation of the classic Mexican soup to Diana Kennedy when the Mexican cooking guru last visited St. Louis. “She loved it,” Tilford says.
Serves | 4 |
- 2 lbs 31/40 count shrimp, peeled and deveined
- 1 large red pepper, finely diced
- 1 poblano pepper, finely diced
- ¼ cup finely diced white onion
- 2 Tbsp puréed chipotle in adobo
- 1 lime, juiced
- ½ cup chopped cilantro
- 2 Tbsp sea salt
- 1 egg, beaten
- 1 cup panko bread crumbs
- 6 Roma tomatoes, halved lengthwise
- 1 Tbsp vegetable oil, divided
- 4 guajillo chile peppers
- ½ cup diced red onion
- 1 Tbsp garlic purée
- 1½ quarts shrimp or lobster broth
- 1 Tbsp sea salt
- 2 limes, halved
- cilantro sprigs
| Preparation – Shrimp Albóndigas | Place shrimp in a food processor and pulse until well-chopped with no large chunks. Do not overprocess or the meatballs will be gummy. Place shrimp in a mixing bowl. Add remaining ingredients except egg and bread crumbs. Using your hands, mix the ingredients together until they are well-incorporated. Add the egg and bread crumbs. Mix again. Form into 1- to 1½-ounce meatballs by hand. Place on a tray and set aside.
| Preparation – Guajillo-Shrimp Broth | Preheat oven to 450ºF. Brush tomatoes with half the oil. Place skin side up on a baking sheet. Roast for about 15 minutes or until the skins brown. Meanwhile, toast the peppers in a skillet over high heat for about 20 seconds on each side. Remove from heat and place in a plastic container with a tight-fitting lid. Cover with hot water and close container tightly. Let soak for 10 minutes. Drain peppers, and rinse twice with cold water. Remove the stem and seeds, and chop.
In a large saucepot set over medium heat, add the remainder of the oil and cook onion and garlic until onions are translucent. Add broth, salt and roasted tomatoes and peppers. Bring to a boil. Remove from heat and let cool slightly. Blend with a stick blender until the vegetables are well-chopped and broth is smooth. Return to a boil and add the albÓndigas. Cook in batches, without crowding the pot, for 7 to 8 minutes or until the meatballs float. Divide meatballs and broth into 4 soup bowls, and garnish with limes and fresh cilantro.
Get more great Mexican soup recipes from our Soups From The Mexican Kitchen feature!