Ranch Mini Meatball & Shrimp Soup #RSC Recipe

Name: Ranch Mini Meatball & Shrimp Soup #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground pork; 1 teaspoon lemon zest; 1 egg, beaten; 2 tablespoons Hidden Valley Original Ranch Dips Mix; 1 teaspoon chopped basil; ½ teaspoon ground black pepper; ¾ cup Italian seasoned breadcrumbs; ½ cup shallot, chopped fine; ½ cup water chestnut, chopped fine; Pam cooking spray; broth; 2 quarts water; 2 tablespoons chicken base; 1 teaspoon salt; ½ teaspoon pepper; 10 baby carrots, rough chopped; 3 celery ribs, split lengthwise, thin sliced; 20 small shrimp, shelled, devined, tails off; 2 teaspoons margarine

Servings: persons

1 lb ground pork
1 teaspoon lemon zest
1 egg, beaten
2 tablespoons Hidden Valley Original Ranch Dips Mix
1 teaspoon chopped basil
½ teaspoon ground black pepper
¾ cup Italian seasoned breadcrumbs
½ cup shallot, chopped fine
½ cup water chestnut, chopped fine
Pam cooking spray
broth
2 quarts water
2 tablespoons chicken base
1 teaspoon salt
½ teaspoon pepper
10 baby carrots, rough chopped
3 celery ribs, split lengthwise, thin sliced
20 small shrimp, shelled, devined, tails off
2 teaspoons margarine

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.
16
margarine.
17
Remove any foam from the top of the broth.
18
Drop the meatballs into the broth carefully.
19
Simmer about 5 minutes.
20
Ladle into bowls.

826

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb ground pork, 1 teaspoon lemon zest, 1 egg, beaten, 2 tablespoons Hidden Valley Original Ranch Dips Mix, and more.

Yes, Ranch Mini Meatball & Shrimp Soup #RSC falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ranch Mini Meatball & Shrimp Soup #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions