Millet-balls with peas and lentils

I hate food waste and I try to avoid it as much as possible in my kitchen.

I had bought a millet peas and lentils - soup pack but the instructions on it, as often occurs, weren't correct.
So I decided to use the left over soup to make millet-balls.
Yes, I know that there are several millet-balls on Internet...but I couldn't waste it.
It turned out pretty well and my husband liked it a lot.
Here you are, this is my millet-balls.
Ingredients:
150 g millet soup (millet, green peas, red hulled lentils)
5 tablespoons of Parmesan cheese
100 g emmental cheese
2 egg whites
2 tablespoon of corn flour for polenta
olive extra virgin oil

I put the left over soup and I add a tablespoon of olive extra virgin oil, both cheeses and the egg whites and I mix all together.
The dough is quite wet so I make using a tablespoon my balls and putting them on a pan covered by a greaseproof paper.
I put on the corn flour for polenta, so to make them more crunchy and I pour a drizzle of oil.
I bake for ten minutes at 200°.

I 'm really happy because I saved my soup and I won my husband 's resistance.  Yummy!