Shrimp Ball Soup
This is just my take on a simple shrimp Ball soup with a little twinge of sour brought in by the rice vinegar. I have several veggie options listed below. You can add as many as you'd like or none at all. I prefer only adding 1-2 veggies so as not to take away from the shrimp balls too much. I made tonight's soup (pictured) with the snow peas.
This will yield 24-25 tablespoon sized shrimp balls.
Cooking Instructions
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1
Combine all broth ingredients in a medium sauce pan. Bring to a simmer over medium-high heat.
If you are adding any of the optional vegetables other than bok choy or green onions, add them now. Do not add sesame oil. -
2
While broth is coming to a simmer add 2/3 of the shrimp and all the shrimp ball ingredients to the food processor. Pulse 4-5 times in 1-2 seconds pulses, until mixture looks like a chunky paste. Add remaining shrimp and pulse 2 more times.
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3
When broth simmers start by making a "test ball". Scoop out 1 tsp of shrimp ball mixture. Cook for 2-3 minutes. Check for flavor and adjust to taste. Add bok choy now if using.
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4
Once flavor is adjusted, scoop shrimp ball mixture by rounded tablespoon gently into simmering broth. Work quickly so not to over cook the first shrimp balls. Once all shrimp balls are added, turn off heat, cover and let rest 5 minutes before serving.
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5
Stir in sesame oil just before serving. Garnish bowls with additional sesame oil and green onions if desired. Enjoy!
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