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This Caldo de Alb\u00f3ndigas de Camar\u00f3n<\/strong> is a flavorful, comforting Mexican shrimp meatball soup made with a rich tomato-based broth, vegetables, and delicious shrimp-based meatballs. Perfect for a cozy meal!<\/p>\n For the Shrimp Meatballs (Alb\u00f3ndigas de Camar\u00f3n):<\/strong><\/p>\n 1 lb raw shrimp, peeled and deveined<\/strong><\/p>\n 1 egg<\/strong><\/p>\n \u00bd cup masa harina (corn flour) or breadcrumbs<\/strong><\/p>\n 1 clove garlic, minced<\/strong><\/p>\n \u00bc tsp ground cumin<\/strong><\/p>\n \u00bc tsp black pepper<\/strong><\/p>\n \u00bd tsp salt<\/strong><\/p>\n 1 tbsp chopped cilantro<\/strong><\/p>\n 1 tbsp chopped onion<\/strong><\/p>\n For the Soup (Caldo):<\/strong><\/p>\n 2 tbsp oil<\/strong><\/p>\n 1 small onion, diced<\/strong><\/p>\n 2 cloves garlic, minced<\/strong><\/p>\n 3 Roma tomatoes, blended into a puree<\/strong><\/p>\n 6 cups seafood broth or water with shrimp bouillon<\/strong><\/p>\n 2 carrots, chopped<\/strong><\/p>\n 1 zucchini, chopped<\/strong><\/p>\n 1 small potato, diced<\/strong> (optional)<\/p>\n 1 tsp dried oregano<\/strong><\/p>\n \u00bd tsp paprika or guajillo chili powder<\/strong><\/p>\n \u00bc tsp salt & pepper (to taste)<\/strong><\/p>\n 1 sprig epazote or cilantro<\/strong><\/p>\n <\/p>\n 1\ufe0f\u20e3 Make the Shrimp Meatballs (Alb\u00f3ndigas):<\/strong><\/p>\n In a food processor, pulse the raw shrimp<\/strong> until finely minced.<\/p>\n Transfer to a bowl and mix with egg, masa harina, garlic, cumin, black pepper, salt, onion, and cilantro<\/strong> until combined.<\/p>\n Shape into small meatballs (about 1-inch in diameter)<\/strong> and set aside.<\/p>\n 2\ufe0f\u20e3 Prepare the Broth:<\/strong><\/p>\n In a large pot, heat oil<\/strong> over medium heat. Saut\u00e9 onion and garlic<\/strong> until fragrant.<\/p>\n Add blended tomatoes<\/strong> and cook for 5 minutes<\/strong> until the sauce thickens.<\/p>\n Pour in seafood broth<\/strong>, add carrots, potatoes, zucchini, oregano, paprika, salt, and pepper<\/strong>.<\/p>\n Bring to a gentle boil and simmer for 10 minutes<\/strong>.<\/p>\n 3\ufe0f\u20e3 Cook the Alb\u00f3ndigas:<\/strong><\/p>\n Carefully drop the shrimp meatballs<\/strong> into the simmering broth.<\/p>\n Add a sprig of epazote or cilantro<\/strong> for flavor.<\/p>\n Let simmer for 10-12 minutes<\/strong>, or until the alb\u00f3ndigas are fully cooked and float to the top.<\/p>\n 4\ufe0f\u20e3 Serve & Enjoy!<\/strong><\/p>\n Serve hot with warm corn tortillas, avocado slices, and lime wedges<\/strong>.<\/p>\n Garnish with extra cilantro and a dash of chili powder<\/strong> for a spicy kick!<\/p>\n Would you try this hearty, authentic Mexican seafood soup?<\/strong> \ud83c\udf64\ud83d\udd25\ud83c\udf72<\/p>\n","protected":false},"excerpt":{"rendered":" This Caldo de Alb\u00f3ndigas de Camar\u00f3n is a flavorful, comforting Mexican shrimp meatball soup made with a rich tomato-based broth, vegetables, and delicious shrimp-based meatballs. Perfect for a cozy meal! \ud83d\uded2 Ingredients: For the Shrimp Meatballs (Alb\u00f3ndigas de Camar\u00f3n): 1 lb raw shrimp, peeled and deveined 1 egg \u00bd cup masa harina (corn flour) or […]<\/p>\n","protected":false},"author":1,"featured_media":6178,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\ud83d\uded2 Ingredients:<\/strong><\/h1>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\n\ud83d\udc69\u200d\ud83c\udf73 Instructions:<\/strong><\/h1>\n