This quick, easy soup which is a twist on a traditional meatball soup makes for a healthy, hearty meal any time of the year. It's also a nice substitution for chicken noodle soup.
The substitution of shrimp for chopped hamburg makes it a nice, light soup perfect for cool spring evenings.
Since I just picked the first dill from our garden today, I will be making this tonight to serve alongside some homemade bread.
Scroll down for the printable recipe card.
Shrimp Ball Egg Noodle Soup
Makes 4 main dish servings.
4 cups low-sodium vegetable broth
2 cups water
1 pound raw peeled shrimp
1/2 cup milk
1/2 cup 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
Bring the 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 or a teaspoon.
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.
Divide between the soup bowls and garnish with the reserved scallions and additional dill. Season with pepper.
