Ranch Mini Meatball & Shrimp Soup #RSC

Total Time
40mins
Prep 20 mins
Cook 20 mins

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 Nutrition

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.