Albondigas de Caarones
Created by ellie on January 29, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 50m
- Recipe #22698
Ingredients
- 1/2 pound shrimp (peeled and deveined)
- 3 tablespoons corn (cooked)
- 1 tablespoon yellow onion, minced
- 1 tablespoon tomato, minced (peeled)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground oregano
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 egg yolk
- 1 teaspoon ground coriander
- 1 tablespoon ancho chiles (dried, rehydrated and pureed, optional)
- 1/4 cup yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 pound tomatoes (chopped)
- 3 chipotle chiles (in adobo sauce, canned, julienned)
- 6 cups fish stock (or 6 cups clam juice)
- Cilantro (12 sprigs)
How to Make
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Step 1: In a blender or food processor mince the shrimp pulsing to make a rough paste. Place in a bowl and the the next 10 ingredients (- the ancho chile puree) and mix until combined and then place bowl in a larger bowl filled with ice to keep mixture cold.
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Step 2: In a large pot or skillet saute the sliced onion and garlic in the oil for about 15 minutes. Stir in the tomatoes and chipotles, cover and cook for another 25-30 minutes. Stir in stock or clam juice and bring to a boil.
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Step 3: Divide shrimp mixture into 12 large spoonfuls and poach in the soup for 5 minutes. Adding more stock if mixture becomes too thick.
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Step 4: Divide equally in soup bowls and garnish with cilantro.
Nutritional Facts
- Serving Size: 1 (566.4 g)
- Calories 317.7
- Total Fat - 22.5 g
- Saturated Fat - 3 g
- Cholesterol - 121 mg
- Sodium - 1022.4 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 3 g
- Sugars - 3.6 g
- Protein - 18.4 g
- Calcium - 77.9 mg
- Iron - 1.3 mg
- Vitamin C - 18.3 mg
- Thiamin - 0.2 mg