Shrimp Ball Soup with Roasted Pepper and Tomato

Ingredients

• 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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