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Ranch Mini Meatball & Shrimp Soup #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Meatballs can be made ahead and frozen if desired. This soup can be made very fast. I ate a sausage & shrimp soup during the holidays and I liked the taste. I love preparing comfort food. The soup freezes well., I like to purchase Ready to Cook shrimp that are shelled, tailed & devined. Serve with toasted crusty bread.”

Ingredients Nutrition


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

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