Shrimp meatballs? Yes! Albondigas de camaron gently cooked in a savory tomato and shrimp broth. I love my traditional beef albondigas, but why not switch it up once in a while?
This Recipe Was Almost Lost!
A nice follower brought it to my attention that I had not loaded this tasty recipe to my blog, lol! I first shared this shrimp meatball soup recipe on my Instagram stories in October 2020. Life was a little hectic and somehow forgot to post this on my blog. After all this time, here it is!
Why Not Seafood For Meatballs?
When I think of meatballs, I see big beefy albondigas with tender vegetables in plenty of caldo(soup). Building the seafood variety is a bit more work, I must admit. Worth the effort though! Uncooked Fish can be substituted for the shrimp or mix the two. Next time, I may brown the albondigas a little and then add them to the broth.
I Really Do Enjoy Soup Year Round!
Anytime I post soup recipes during warmer months, I get plenty of comments! Lol! I respect that not everyone enjoys hot soup in the summertime. I am inside with the AC on high! Soup sounds good to me anytime!
Prep Ahead! Prep Ahead!
Cannot stress that enough when it comes to approaching a new recipe, especially. I do wing it sometimes, but for the most part I lay everything out on my counter and then jump right in!
Let’s Get To The Recipe Below!
Shrimp Meatballs With Vegetables-Albondigas De Camaron
- 1 1/2 lbs uncooked shrimp with shells on
- 6 cups water
- Avocado oil
- 3/4-1 cup onion diced
- 4 large cloves of garlic minced
- 2 serrano peppers minced
- 1 large red bell pepper finely dice half
- 4 Roma tomatoes diced
- 1 cup celery sliced
- 1 1/2 cups carrots sliced
- 1 small zucchini sliced
- Handful fresh cilantro chopped
- 1 jalapeño sliced in half
- Salt and pepper to taste
- 1/3 cup masa harina or cornmeal cornmeal or finely ground corn tortilla
- 1 large egg
- 2 tbsps tomato/chicken bouillon powder
- 1/2 tsp cumin seeds crushed
- 1/2 tsp Mexican oregano crushed
- Remove shells from shrimp and transfer to a pot. Cover shells with 6 cups of water. Season with salt, to taste. Bring up to a boil for 3-4 minutes. Remove from heat.
- After you devein the fresh shrimp, grind it, using a food processor. Transfer to refrigerator.
- In a skillet ant medium heat with 1 tbsp of oil, saute for 5 minutes half of the onion, garlic, serrano and bell pepper. Season lightly with salt and pepper. Set aside to cool. Prep the remaining vegetables while you wait.
- Once sauteed vegetables have cooled, mix them with reserved ground shrimp. Also mix in 1/3 cup masa harina(corn flour), 1 large egg, salt and pepper to taste. Coat the palms of your hands with oil and roll and form 20 small meatballs. Transfer to a flat plate. Return to refrigerator.
- In a large pot, add 2 tablespoons of oil and heat to medium.
- To the pot add the remaining onion, garlic, serrano and bell pepper. Add a pinch of salt and pepper and saute for a few minutes. Mix in the diced tomatoes and a little bit more salt and pepper. Stir well and let tomatoes cook for 5-6 minutes.
- Strain shrimp shells and pour broth into pot. Mix in the tomato/chicken bouillon and bring up to a light boil.
- Taste for salt. Mix in the celery and carrots. Cook just until carrots are tender. Mix in the zucchini and ground spices(cumin and oregano). Once it comes up to a light boil, carefully drop in the shrimp meatballs. Make sure the are immersed into the simmering broth. Add chopped cilantro to the top, do not stir! Let albondigas(meatballs) cook for 10 minutes. Ladle into bowls. Garnish with hot sauce and lime! Serve with warm corn tortillas.