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1
For Veal Meatballs: Sauté onions in vegetable oil, 2 to 3 minutes, or until soft. Add 2 tsp chopped garlic, thyme and pepper; continue cooking 1 minute. Let cool. Mix ground veal with onion mixture, mint, parsley and salt forming 48 small meatballs. Refrigerate until ready to use.
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2
Boil tomatillos, until soft, about 15 minutes; strain and discard liquid. Toast 6 chiles in skillet until fragrant. Soak in water 30 minutes. Strain and rinse with more water. Combine tomatillos, chiles and 2 garlic cloves in blender; blend until smooth.
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3
Sauté onions in 6 tablespoons oil, 5 minutes, or until soft. Add tomatillo mixture to pan; simmer an additional 5 minutes.
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4
Peel shrimp reserving shells. Boil shrimp shells in 4 quarts water for 10 minutes. Strain and reserve broth.
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5
Toast tortillas over open flame until they begin to harden and dark brown spots start appearing.
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6
Add tomatillo mixture to shrimp broth. Stir in Epazote leaves and toasted tortillas. Boil for 15 minutes; season with salt. Pour mixture back into blender; blend mixture until smooth.
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7
Cut remaining 2 chiles into thin strips and fry in remaining 2 tablespoons oil 10 seconds. Reserve.
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8
Add shrimp and veal meatballs to soup. Bring to a boil and simmer 2 to 3 minutes or until veal and shrimp are cooked through.
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9
Ladle 1-1/4 cups soup into bowl. Sir in a few drops of lime juice and some of the reserved fried chile strips. Garnish with onions, sliced lime wedges, fried tortilla strips and mint leaves as desired.
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