So you want to know what I did with the leftovers from Marzano….
On the next day, I decided to have some pizza leftover for lunch, and noticed the box of meatballs. Rather than eat it as it is by myself, and deal with my husband’s “Is this it for me?” complaint or dirty look, I decided to make it into soup. Not just one, I need another without meat for him.
So here’s what I did.
Break the bread and meatballs in bite size pieces with a folk.
Add water (or broth) to meatball, swiss chard and tomato sauce leftover.
Cook until hot and season to taste.
Voila! It’s abrondigas and bread soup. It was delicious!
Here’s the thing. I know it may not be traditional abrondigas soup, but I can name my creation with any name I want. Then all of a sudden it’s acceptable. Consider yourself as a fusion home-cook, then you too can do anything you want. It’s so much fun! By the way, the girls who were eating next to us had a meatball pizza. YES. Exactly the same meatballs, cut in half and topped them on pizza. To think about it, if the tomato sauce on their pizza had the same origin as the tomato sauce in my meatballs, I won’t be surprised.
Now for the meatless version for my husband, I mixed it with roasted red pepper puree I made a few days ago to add extra flavor, and stretch it. You saw how much leftover I had on the photo. I had to do some serious stretching.
The next post is about that. So stay tuned…
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