Ranch Mini Meatball & Shrimp Soup #RSC

• 1 lb ground pork
• 1 teaspoon lemon zest
• 1 egg, beaten
• 2 tablespoons Hidden Valley Original Ranch Dips Mix
• 1 teaspoon chopped basil
• 12 teaspoon ground black pepper
• 34 cup Italian seasoned breadcrumbs
• 12 cup shallot, chopped fine
• 12 cup water chestnut, chopped fine
• Pam cooking spray
• broth
• 2 quarts water
• 2 tablespoons chicken base
• 1 teaspoon salt
• 12 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.

ground pork, lemon zest, egg, valley, basil, ground black pepper, italian seasoned breadcrumbs, shallot, water, spray, broth, water, chicken base, salt, pepper, baby carrots, celery, shrimp, margarine

Taken from www.food.com/recipe/ranch-mini-meatball-shrimp-soup-rsc-494099 (may not work)