Ranch Mini Meatball & Shrimp Soup #RSC |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ready, Set, Cook! Hidden Valley Contest Entry. Meatballs can be made ahead and frozen if desired. This soup can be made very fast. I ate a sausage & shrimp soup during the holidays and I liked the taste. I love preparing comfort food. The soup freezes well., I like to purchase Ready to Cook shrimp that are shelled, tailed & devined. Serve with toasted crusty bread. Ingredients:
1 lb ground pork |
1 teaspoon lemon zest |
1 egg, beaten |
2 tablespoons hidden valley original ranch dips mix |
1 teaspoon chopped basil |
1/2 teaspoon ground black pepper |
3/4 cup italian seasoned breadcrumbs |
1/2 cup shallot, chopped fine |
1/2 cup water chestnut, chopped fine |
pam cooking spray |
broth |
2 quarts water |
2 tablespoons chicken base |
1 teaspoon salt |
1/2 teaspoon pepper |
10 baby carrots, rough chopped |
3 celery ribs, split lengthwise, thin sliced |
20 small shrimp, shelled, devined, tails off |
2 teaspoons margarine |
Directions:
1. Mix the first 6 ingredients well.
2. Add the breadcrumbs, shallots and water chestnuts.
3. Mix until distributed.
4. Preheat oven 375*.
5. Spray Pam on baking sheet.
6. Form 1 1/2 inch meatballs.
7. Place on sheet.
8. Spray the tops of the meatballs with Pam.
9. Cook 7 minutes each side.
10. Flip over and spray flipped side.
11. While the meatballs are cooking, start the broth.
12. In a stockpot, add the first 6 ingredients,.
13. Bring to a boil, then cover and simmer.
14. Add the shrimp carefully.
15. 2 tsps. margarine.
16. Remove any foam from the top of the broth.
17. Drop the meatballs into the broth carefully.
18. Simmer about 5 minutes.
19. Ladle into bowls.
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