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.