Tender shrimp meatballs simmered in a light garlic-lime broth, a coastal Mexican twist on classic albondigas soup.
Albondigas soup is a beloved Mexican comfort food, usually made with seasoned ground beef meatballs simmered in a tomato-based broth. This coastal variation swaps beef for chopped shrimp, bound lightly with egg and breadcrumbs, and simmers them in a lighter garlic-lime broth instead of the traditional tomato base -- a nod to the seafood-forward cooking found along Mexico's Pacific and Gulf coasts. The technique that matters most is not overworking the shrimp mixture -- shrimp gets tough and rubbery if processed too much, so it's pulsed just until coarsely chopped, not pureed smooth, keeping some texture in each bite. The meatballs are gently poached directly in the simmering broth rather than fried first, which keeps them tender and lets their flavor infuse the broth as they cook. Served with warm corn tortillas and a squeeze of extra lime, this soup is light but satisfying, showing how classic Mexican comfort food techniques translate naturally to seafood along the coast.
Serves 4
Pulse chopped shrimp in a food processor just a few times until coarsely ground, not smooth. Mix with egg, breadcrumbs, cilantro, half the garlic, and 1/2 tsp salt.
Form the mixture into small meatballs, about 1.5 inches, and refrigerate while you prepare the broth.
Heat oil in a pot over medium heat. Cook onion and jalapeño 5-6 minutes until soft, then add remaining garlic and cook 30 seconds.
Add stock and remaining salt, bring to a gentle simmer.
Gently drop the shrimp meatballs into the simmering broth along with the diced zucchini. Simmer 8-10 minutes until the meatballs are cooked through and float.
Stir in lime juice off the heat. Ladle into bowls, garnish with cilantro, and serve with warm corn tortillas.
Pulse the shrimp only briefly -- overprocessing makes the meatballs dense and rubbery instead of tender.
Chill the shaped meatballs for 10-15 minutes before poaching so they hold together better in the simmering broth.
Add the lime juice off the heat at the end so its brightness doesn't cook off.
Add diced potato to the broth along with the zucchini for a heartier soup.
Use a mix of shrimp and white fish for a more varied seafood meatball.
Add a can of diced tomatoes to the broth for a closer nod to classic tomato-based albondigas.
Refrigerate up to 3 days. The meatballs can turn slightly firmer on reheating -- warm gently over low heat rather than boiling hard.
Albondigas soup has roots in Spanish and Moorish meatball traditions brought to Mexico during the colonial period, adapted over centuries into a home-style comfort dish; coastal seafood versions reflect the strong Pacific and Gulf fishing traditions found in states like Sinaloa and Veracruz.
No, raw shrimp is necessary here since the meatballs need to bind and cook together as a single piece -- pre-cooked shrimp won't form a cohesive meatball.
This usually means not enough binder was used, or the mixture wasn't chilled before poaching -- make sure to use the full amount of egg and breadcrumbs and chill before cooking.
Yes, leave the jalapeño seeds in, or add a diced serrano chile along with it for more heat.
Per serving (380g / 13.4 oz) · 4 servings total
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