Hey! ‘Sweetie’ here…can’t believe he’s letting me hijack the blog (surprise emoji). Weeeee…here comes a shrimp ball soup recipe!
It’s a lazy Saturday morning. I’m craving eggs benedict, but that would mean grocery shopping and considerable efforts in the kitchen, or getting gussied-up for the local dive, Sage Port Grille. They really do have the best eggs benedict in town, and the décor is amusing, but we’re not going anywhere. My cheeky husband is content with perusing recipes on his tablet. So, I investigate the bedroom bookshelf. And there it is, “Homemade Soups” by Sunset, circa 1985. There are fun pictures and recipes that give cause for reminiscing. But two stand out: Shrimp Ball Soup and Vichyssoise (Alfred serves this to Batman, it’s supposed to be cold, Sir!).
The fantastic thing about these soup recipes from 1985 is that they are simple, and made from ‘whole foods’. The downside is that they are somewhat lackluster. But we can fix that!!
The following is an adaptation of the Shrimp Ball Soup recipe. Maybe Scott will let me ‘guest blog’ again (and then we can do Vichyssoise)!
So, the biggest ‘shout out’, here, must go to Blue Valley Meats. Grocery stores are wonderful, but they have disconnected us from some things (i.e., meat producers). Ranchers care, and I’ve yet to meet a farmer (or farm kid) that frequents the ‘meat isle’. Why should you treat yourself any differently? It is so easy to learn more and find local options that meet your meat needs for local meat and poultry.
Our producer Blue Valley Meats is in Walla Walla but makes weekly deliveries to the Tri-Cities area so you will be seeing more posts with healthy uses for our frozen meat bonanza. Wait until you see how we make steak au poivre with the hanging tender! (a.k.a. hangar steak)
- 3 pounds chicken pieces (necks, backs, wings) or pork bones or a combination of both
- 8 cups water
- 2 large carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 yellow onion, quartered
- 2-inch piece of ginger, peeled
- 2 bay leaves
- 1 egg white
- 2 teaspoons dry sherry
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon grated ginger
- ¼ cup water chestnuts
- ½ pound raw shrimp, shelled, and deveined
- 2 ounces rice vermicelli noodles
- 4 cups stock
- 1 teaspoon dry sherry
- 1 teaspoon soy sauce
- ¼ pound mushrooms, thinly sliced
- 20 sugar snap peas, ends and strings removed
- green onion, sliced
- lemon juice
- fresh cilantro sprigs
- chili paste (optional)
- In a large pot, combine chicken/pork pieces, water, ginger, and onions. Bring to a boil over high heat; skim off any foam from the surface. Reduce heat, cover, and simmer for 2-3 hours. Let cool.
- Pour stock through a wire strainer and discard bones and seasonings. Cover and refrigerate for up to 4 days; lift off and discard fat before using or freezing. Makes about 6 cups.
- Coarsley chop shrimp and water chestnuts. In a food processor, add shrimp, water chestnuts, ginger, salt, egg white, dry sherry, and cornstarch. Pulse until smooth.
- Heat medium size pot of water until simmering. Using a melon baller, or small ice-cream scoop, create a walnut-sized ball. Drop ball into simmering water. Repeat to cook a few at a time. Simmer until they float, about 4 - 5 minutes. Lift out with a strainer and set aside.
- Soak noodles in warm water per package instructions to soften. Drain and set aside.
- In large pot, bring stock, sherry, and soy sauce to a boil over high heat. Add noodles, mushrooms and peas, reduce heat and simmer for 2 minutes. Add shrimp balls and cook until just heated through. Season to taste with salt and lemon juice, and garnish with cilantro and chili paste.