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New Twist to an Old Favorite

Italian Wedding soup minus the meatballs, add some shrimp.

Hello everyone and welcome to another edition of Andre Taylor’s Tasty Tidbits! With warm weather helping usher “Old Man Winter” out the door, I figured I’d offer up one of my favorites that won’t break your pockets and won’t steal away your day in the kitchen.

I have always loved Italian wedding soup with the little meatballs but once I met my wife, who doesn’t eat meat, I had to twist up my recipe so we could share it. For you fans of this marvelous soup, please don’t be mad, I changed the recipe out of love.

Here’s the long list of groceries you’ll need for this recipe:

2 large cans of chicken broth

2 pounds of shrimp

1 small box of frozen spinach

2 teaspoons of garlic powder

1 tablespoon of onion powder

1 tablespoon of sea salt

1 box of pastina

 

Make sure you have a large pot to make the soup in on your stovetop. Pour the two cans of broth into the large pot and turn the flame to a medium setting. As the broth begins to boil, turn the flame a little lower and add the garlic powder, onion powder, sea salt, shrimp and spinach.

Let the shrimp and spinach cook for at least 10 minutes before adding the pasta. Once you add the pasta to the pot, let the soup cook for another 10-12 minutes. This soup is better served hot from the pot.

If you try this recipe, take a picture and email me at andre.taylor@patch.com and let me know how it turned out. If you have another recipe you want to share with me, send that along.

Until then, keep on burnin’!

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