Fish Meatballs Albondigas Soup

Ok, it's winter and time to kick off the first fish soup of the season. It may seem hard to believe, but my most requested recipe is for fish meatballs albondigas soup. You might ask, who asks for that? My fishing buddies who fish and live everything Baja. And, they all have an appetite for fresh Baja seafood dishes, especially fish meatballs albondigas soup...

This new recipe is for Mako Bob, Rossman, Mickey and countless fishermen who love Baja's albondigas fish soup. I use simple ingredients found in any fishing village along the Baja coast. Like fresh fish, (I'm using yellowfin tuna), fresh veggies like tomatoes, peppers and cilantro, and a touch of ketchup! Get ready to taste how yummy homemade fish albondigas soup really is. Pick a nice cold night and make this soup!

For another Mexican fish soup recipe, try Caldo De Pescado. It's an easy, classic old world Mexican fish soup.

Found all along Baja's shoreline, yummy Baja's spotted bass.

Baja's endless variety of fresh seafood.

Early morning jigging for bait nestled between countless islands in the Sea of Cortez.

Fish Meatballs (serves 4)

1.5 pounds tuna turned into ground meat (food processor)

8 cups of water

Kosher salt

Cracked black pepper

3 whole tomatoes, grated

2 onions, diced

3-4 garlic cloves, minced

1 jalapeno, chopped

1 bundle of cilantro, chopped

1 cup of breadcrumbs

4 tablespoons of ketchup

3-4 tablespoons of grape seed oil

5-10 corn or flour tortillas, warmed

1 lime, four wedges

Making The Fish Meatballs Soup

1. In a large soup pot, over a medium high heat, start by sauteing one diced onion in grape seed oil. Allow the onions to turn translucent (5-10 minutes). Now add the garlic and chopped jalapeno, then continue to saute for another 5 minutes. Don't forget to add a heavy pinch of salt and pepper to the onions

2. Add grated tomatoes and ketchup to the pot while continuing to cook over a medium high heat for another 10 minutes. Remember to keep stirring with a flat edged wooden spoon to order to prevent the tomato pulp from burning and sticking to the bottom of the pot. Finally add the water. Bring the soup to a boil, then immediately simmer for just another 10 minutes.

3. Right after you add the water in the above step, start making the fish meatballs. Start by adding the ground

fish into a large mixing bowl. Next you'll add the second diced onion, cilantro (set some chopped cilantro aside for garnish), bread crumbs, a beaten egg, and a healthy pinch of salt and pepper. Mix all the ingredients together. Wet both of your hands with water then start rolling golf sized fish balls. Tip: I use a large serving spoon to scoop the same sized portions for each fish ball.

Before the food processor...

After the food processor...

4. Start adding the fish meatballs to the simmering soup as you create them.

5. After the last meatball is in the soup, continue simmering for an additional 10 minutes. Taste for saltiness and make any adjustments before serving. To serve, garnish with some cilantro, pinch of dry oregano and a squirt of fresh lime juice. Also, serve with warm tortillas lathered with butter!!!