Clean the shrimp and set aside.

In a pot, add 6 cups of water (about 1.5 liters) and 2 tablespoons of shrimp bouillon powder. Add the shrimp shells as well.

In a skillet, toast the guajillo chiles first, then add the tomatoes, onion, and garlic to roast.

While the vegetables for the sauce and broth are cooking, grind the shrimp to prepare the meatballs.

In a large pot, sauté a few slices of onion with 1 tablespoon of oil. Add the blended sauce, strain it through a fine mesh sieve, add 1 cup of water, and let it boil for 5 minutes.

After 5 minutes, add the shrimp broth. Bring to a simmer, and once boiling, add the potatoes, carrots, zucchini, and the prepared shrimp meatballs. Simmer on low heat for 10 minutes. Add salt to taste.