Shirmp-Meatballs Soup with Dill and Tomatoes

With all the soup in different cuisines, I think Vietnamese soup is the more flavorful of all because a basic broth comes with each of the Vietnamese soup recipes. Also, soup in the Vietnamese cuisine serves as an appetizer or its own meal. After eating a bowl of soup, one can feel full and satisfied. The way of making soup in the Vietnamese cuisine is the beginning of a good broth as I always mention throughout my blog, either with meat bones or vegetables. The recipe here is for one of my favorite soups that can be enjoyed by itself or with family meals.
Ingredients:
Shrimp-meatballs:
1 lb shrimp, shelled, deveined
1/2 lbs of ground chicken or pork
2 cloves garlic, chopped
Fresh ginger, chopped about 1 tbs
2 shallots, chopped
1 tbs fish sauce
1 tsp salt
1/2 tsp black pepper
1/4 cup cornstarch
Broth:
6 cups good chicken broth
2 large ripe tomatoes, cut into wedges
2 stalks celery, sliced
1/2 white onion, cut into wedges
1 cup fresh dill
1/4 cup lemonjuice
3 green onions, chopped
Fish sauce,and salt to tase
Cooked rice noodles or steamed white rice.

Directions:
To make shrimp-meat balls:
Combine all the shrimp-meatballs ingredients in a food processor; Press to process until a paste. Remove and wet your hands to form small balls the size of golf balls.
In a nonstick skillet over medium heat, add 2 tbs oil and partly panfry the formed shrimp-meatballs.

 Remove and set aside.

To make soup:
In a 4 quart pot over medium heat, add broth. Bring to boil and add onion, tomatoes, celery, and shrimp-meatballs. Bring it back to boil for 10 minutes.

Season with salt and fish sauce. Throw in fresh dill,lemon juice and chopped green onions.
To serve:
In each serving bowl, place cooked rice noodles on the bottom. Top with a few shrimp-meatballs, tomatoes, celery and ladle broth over them.