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Shrimp-Ball Soup with Roasted Pepper and Tomato

Shrimp-Ball Soup with Roasted Pepper and Tomato Recipe

  • 8 ounces shrimp, well chilled
  • ¼ small onion, very finely chopped
  • 14 ripe, medium-large tomatoes, cored, seeded and finely chopped
  • 1 large egg yolk
  • 2 tablespoons flour
  • ½ teaspoon dried oregano
  • A generous ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 small onion, thinly sliced
  • 1 medium fresh chile poblano, roasted and peeled, seeded and sliced into thin strips 1 inch long
  • 1 ripe, medium-small tomato, roasted or boiled (see Notes), cored, peeled and roughly chopped OR ½ 15-ounce can tomatoes, well drained and roughly chopped
  • About 4½ cups (½ recipe) fish broth
  • Salt, about ¾ teaspoon
  • ¼ cup loosely packed, roughly chopped fresh coriander (cilantro)
  • 1 to 2 limes, quartered
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 224kcal (11%)
Total Fat 7g (11%)
Saturated Fat 1g (5%)
Cholesterol 139mg (46%)
Total Carbohydrate 26g
Dietary Fiber 8g
Sugars 13g
Protein 17g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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