SHRIMP SCAMPI MEATBALLS IN GARLICKY BROTH
For even more delicious shrimp flavor, simmer the shrimp shells in the chicken broth and then strain before adding it to the cooked garlic.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain.
- Meanwhile, in a food processor, pulse shrimp until finely chopped. In a large bowl, combine breadcrumbs, red-pepper flakes, and 1 teaspoon salt. Stir in milk and 1/2 teaspoon lemon zest. Fold in shrimp and chicken until just combined (do not overmix).
- In a large pot, melt butter over medium. Add garlic and cook until fragrant, 30 seconds. Add broth and 2 cups water and bring to a rapid simmer.
- Drop shrimp mixture by heaping tablespoons into broth. Cook meatballs at a gentle simmer until opaque throughout, about 5 minutes, turning halfway through. Divide pasta among 4 bowls and top with broth and meatballs. Combine remaining 1 1/2 teaspoons lemon zest with parsley and sprinkle over soup. Squeeze lemon wedges over soup and serve.
Nutrition Facts : Calories 496 g, Fat 14 g, Fiber 3 g, Protein 35 g, SaturatedFat 7 g
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