Italian Wedding Soup

Ingredients 

Leftover vegetables

15 ml (1 tablespoon) olive oil

Rest of Italian Fondue 2.0 broth

796 ml can diced tomatoes

160 ml (2/3 cup) dry orzo

Rest of veal meatballs

Preparation

1. Coarsely chop the remaining vegetables.
2. Heat the oil in a saucepan over medium heat. Cook the vegetables for 2 to 3 minutes.
3. Add the remaining broth and diced tomatoes. Bring to a boil, then simmer for 10 minutes over low-medium heat.
4. Add the 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.