Albondigas (meatball) Soup is a popular Mexican dish, but it’s quite a bit different when you make it with shrimp and bits of fish, as in this recipe from The Border Cookbook. It’s a bit lighter, and the albondigas are deliciously tender. Until the meatballs actually landed in the broth, I was convinced they were going to just dissolve in the broth, but they stayed whole and just a few minutes later, dinner was served.

Lisa says:

I agree with the writeup, but take issue with “dinner” — don’t you remember that these broth-based soups never make me full? 😉

Chris says:

You said you wanted something light…

Lisa says:

True. These meatballs rule, by the way.

Chris says:

Yeah, I really like them. I like recipes that are a little different, and this fits the bill. I like that it uses two different stocks — it’s not too “fishy” from just using seafood stock.

Lisa says:

The spice level is perfect, too. Yum! You should make this again, but as a first course.

Seafood Albondigas Soup
———————–
Albondigas:
1/2 pound shrimp, peeled
1/4 pound swordfish steak
1/2 medium onion, minced
2 small tomatillos, husked and minced
2 tsp minced cilantro
1 tsp adobo sauce from canned chipotles
1/2 tsp ground coriander
1/4 tsp salt
1 egg
1/4 cup masa harina

Soup:
1-2 tbsp extra virgin olive oil
3 garlic cloves, minced
4 small roma tomatoes, chopped
1-2 canned chipotle peppers, minced
3 cups seafood stock
3 cups chicken stock

Cilantro, for garnish

Add the shrimp to a food processor and puree until it forms a paste. Add the fish, 1 tbsp of the minced onion, the tomatillos, cilantro, adobo sauce, coriander, salt, and egg to the mix. Pulse until the mixture is combined, but not pureed smooth. Add the masa harina to the mixture a tablespoon at a time until the mixture is a thick paste. Remove from the food processor and refrigerate.
In a large pot, heat the oil over medium heat, then add the remaining onions and garlic. Stirring occasionally, cook the onions until they are soft, but before they start to brown. Stir in the tomatoes and chipotles, cover, and cook an additional five minutes. Add the chicken stock and seafood stock, lowering the heat to medium-low, and simmer for 10 minutes.
While the soup is cooking, form the seafood mixture into small balls, 3/4″-1″ thick. When the soup is done simmering, add the balls to the soup and poach gently until cooked through, 2-3 minutes. Make sure the soup is at a true simmer and not a boil or the meatballs may fall apart.
Ladle the soup into bowls and top with cilantro.

Serves 4 as a first course