Roast tomatoes- On a dry comal over medium heat add tomatoes and tomatillos.

Turn the tomatoes and tomatillos occasionally. When skin is blackened and blistered remove tomatoes. Allow to cool and dice. Set aside.

Peel and devein shrimp. Place shrimp in food processor and pulse until finely ground.

Transfer ground shrimp to bowl and add egg, oregano and Maseca or flour.

With hands mix until well combined. Wash hands. Lightly oil hands and form small (3/4inch) meatballs.

Place on baking sheet and place in fridge until ready to use.

In a large soup pot or Dutch oven add 1 tbs olive oil over medium high heat.

Add onion, celery, carrots and sauté until tender, about 4 minutes. Add garlic, stir to combine and cook another 30 seconds. Add roasted tomatoes, stir to combine and continue to cook another 2 minutes.

Add stock and allow soup to come to a boil. Reduce heat to low and season with salt and pepper.

Add shrimp meatballs and cook until firm without stirring for about 5-8 minutes. Add cilantro and taste for seasoning.

Ladle into bowl over steamed rice or serve alone as a soup.

Garnish with sliced radishes, salsa and warm corn tortillas.