👩‍🍳 Instructions:

1️⃣ Make the Shrimp Meatballs (Albóndigas):

In a food processor, pulse the raw shrimp until finely minced.

Transfer to a bowl and mix with egg, masa harina, garlic, cumin, black pepper, salt, onion, and cilantro until combined.

Shape into small meatballs (about 1-inch in diameter) and set aside.

2️⃣ Prepare the Broth:

In a large pot, heat oil over medium heat. Sauté onion and garlic until fragrant.

Add blended tomatoes and cook for 5 minutes until the sauce thickens.

Pour in seafood broth, add carrots, potatoes, zucchini, oregano, paprika, salt, and pepper.

Bring to a gentle boil and simmer for 10 minutes.

3️⃣ Cook the Albóndigas:

Carefully drop the shrimp meatballs into the simmering broth.

Add a sprig of epazote or cilantro for flavor.

Let simmer for 10-12 minutes, or until the albóndigas are fully cooked and float to the top.

4️⃣ Serve & Enjoy!

Serve hot with warm corn tortillas, avocado slices, and lime wedges.

Garnish with extra cilantro and a dash of chili powder for a spicy kick!

Would you try this hearty, authentic Mexican seafood soup? 🍤🔥🍲