Shrimp Meatball Soup
A vibrant, smoky shrimp soup with tender shrimp meatballs simmered in a guajillo-chipotle broth, filled with fresh celery, zucchini, and bright cilantro.
Ingredients
For the Shrimp Meatballs:
1 lb raw shrimp, peeled and deveined
1 large egg
1 small tomato, quartered
¼ cup fresh cilantro leaves
1 clove garlic, peeled
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
For the Soup Base:
1 Tbsp butter or tallow
4 cups chicken or seafood broth
1 small onion, diced
1 small tomato, diced
2 dried guajillo chiles, stems and seeds removed
1 chipotle pepper in adobo (or 1 tsp chipotle paste)
1 clove garlic
1 cup zucchini, chopped into small cubes
1 cup celery, chopped
¼ cup fresh cilantro (for garnish)
Salt and black pepper, to taste
Macronutrients
(per serving, makes 4)
Protein: 30g
Fat: 10g
Carbs: 7g
Preparation
Soak guajillo chiles in hot water for 10 minutes until soft. Drain, then blend with chipotle, garlic, and diced tomato until smooth. Set aside.
In a blender or food processor, combine shrimp, egg, tomato, cilantro, garlic, garlic powder, onion powder, salt, and pepper. Blend until a smooth paste forms.
Wet your hands and shape the mixture into 1-inch meatballs. Place on a plate and refrigerate while preparing the soup.
In a pot, melt butter or tallow over medium heat. Add diced onion and cook 3–4 minutes until softened.
Stir in the guajillo-chipotle mixture and cook for 2 minutes to deepen the flavor. Pour in the broth, then add chopped celery and zucchini. Bring to a gentle simmer.
Carefully drop the shrimp meatballs into the simmering broth. Reduce heat to medium-low and cook 8–10 minutes, until the meatballs are firm and fully cooked.
Taste and adjust seasoning with salt and pepper.
Ladle into bowls, garnish with chopped cilantro, and serve hot — optionally with lime wedges for a bright finish.
32 db overhead reverse lunge (10#)
20 kb snatch (35#)
20 ring rows (45" to floor)
time: 14:39