Shrimp Meatballs

Ingredients

¾ lb shrimp, peeled and deveined, very fine chop/pureed

½ cup breadcrumbs

¼ tsp red pepper flake

½ cup whole milk

2 tsp grated lemon zest

¼ lb ground chicken

3 tbsp butter

4 garlic cloves, minced

2 cups chicken broth

2 tbsp soy sauce

1 tsp fish sauce

¼ cup parsley, finely chopped

Directions

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 soy sauce, fish sauce, 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 four bowls and top with broth and meatballs. Combine remaining 1 1/2 teaspoons lemon zest with parsley and sprinkle over soup. Squeeze lemon wedges, take balls out of broth with a slotted spot, and serve.

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Shrimp Meatballs