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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8748584" data-attributes="member: 19675">Repurposed leftovers: Boudin Ball SoupMy aunt brought us a bunch of boudin balls from NOLA, and I wanted to try something besides a sandwich.  So I thought, why not soup?  So I went looking for recipes and found…none.  So I had to think of something of my own, which resulted in this:[MEDIA=imgur]F3ocEMT[/MEDIA][MEDIA=imgur]f1FPLHB[/MEDIA]Obviously, I was inspired by matzoh ball soup- one of my faves.  I added the spinach and mushrooms because I thought they’d pair nicely with the boudin.  I had also thought about tomato soups or avgolemono, but this was the one I decided to go down first.I sautéed most of the veggies: a stalk of celery, a carrot, 3 white button mushrooms, and one bunch of green onions.  After they looked & smelled right, I added chicken broth, a bouillon cube, parsley, white pepper, ground black pepper, and bay leaf.When all that reached a boil, I turned off the heat and added some julienned baby spinach leaves.This broth was served with a single leftover boudin ball.Like a good matzoh ball, the boudin ball retained its integrity while soaking in the broth.  But when you’d slice off a bit with the edge of your spoon to have a bite, the sliced off portion would soften pretty quickly.  It almost became…creamy.The verdict: this experiment was a success.  I put in a little too much white pepper, but the overall flavor was a hit.  Will do this again.</blockquote>

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