Shrimp Ball Soup with Fresh Dill and Egg Noodles
8 Cups low-sodium chicken broth (homemade is best of course)
2 Cups water
1 pound raw peeled shrimp
1/2 Cup milk
1/2 Cup plain breadcrumbs
1 bunch of scallions, green part chopped and separated roughly in half
2 Tablespoons fresh chopped dill
1/4 teaspoon lemon pepper
A handful of egg noodles (again, homemade is best!)
Bring the chicken broth and water to a boil in a large saucepan. Meanwhile, puree the shrimp, milk, bread crumbs, half of the chopped scallions, dill and lemon pepper in your food processor. Form into 1" balls, using an ice cream scoop.
Turn the broth down to a simmer and add the egg noodles, remaining chopped scallions and shrimp balls. Simmer for 10 minutes or until the noodles are cooked. The shrimp balls will turn pink, rise to the surface and bob around when they are done.
This soup is so easy to make, and served alongside some of my Cast Iron Pan French Bread makes a quick, hearty and delicious meal.
I would love for you to join me here...