Albondigas de Camarones from Mexican cuisine is an example of some of the finest. In fact I'll go so far as to say, it is one of this cuisines finest soups.
Fresh shrimp combines with succulent corn, Mexican oregano and cinnamon to make delicate yet instensely flavored meatballs. This is then poached in a soup potent with clam juice, stock, tomatoes and the incomparable flavor of chipotle peppers.
All in all, though it makes a great addition to the winter table, the flavors are so refreshing that I can see it being a soup for all seasons. I also love the fact that it is light and not as heavy on the belly as it's meatier compadres.
I have been eyeing this recipe by Mark Miller for a very long time. For those of you who have been with me a while know that I have been a fan of Mark Miller ever since I have been a teenybopper in pig tails.
So with a plethora of Albondigas de Camarones dotting the blogosphere, it should come as no surprise that his is the one I'd gravitate towards. His techqniques follow time honored culinary traditions tempered with a healthy respect for creative liberties & modern twist. A concept, I for one admire and mirror in my own kitchen.
So without further ado, Albondigas de Camarones ~