You don't have to wait until your next engagement to enjoy a classic, comforting meal à la Fondussimo! Leftovers from your next Italian Fondue 2.0 will create the perfect marriage of flavor between meatballs and tomato perfume. A perfect recipe for soup lovers!
autres
récupération
Ingredients
Leftover vegetables
15 ml (1 tablespoon) olive oil
Rest of Italian fondue stock
796 ml can diced tomatoes
160 ml (2/3 cup) dry orzo
Rest of veal meatballs
Preparation
Coarsely chop the remaining vegetables.
Heat the oil in a saucepan over medium heat. Cook vegetables for 2 to 3 minutes.
Add remaining broth and diced tomatoes. Bring to the boil, then simmer for 10 minutes over low-medium heat.
Add orzo and meatballs. Continue cooking for 8 to 9 minutes, until the orzo is al dente.
Parmesan tiles
Heat oven to 180°C (350°F). Grate 250 ml (1 cup) Parmesan cheese. On one or two baking sheets lined with parchment paper, form eight 7.5 cm (3") diameter parmesan circles, using approximately 30 ml (2 tablespoons) of parmesan for each. Bake for 4 to 5 minutes, until the edges of the circles begin to brown. Remove from oven and let cool.
