Are you ready to have the best thing EVER...in the whole..entire...world? Yes...I am about to…
Roasted tomato soup with ricotta parmesan matzo balls is an Italian inspired twist for Passover matzo ball soup.
Passover Matzo Ball Soup with an Italian Twist
There is nothing like a lemony matzo ball soup, classic and with a pop of freshness. But this roasted tomato soup with ricotta matzoh balls may be my new favorite to date.
You may know that I come from a multicultural family and we incorporate that into our lives and celebrations as well. Ashkenazi and Sephardic, Hawaii and Southern California with an Italian twist from his background. It keeps things delicious!
So with that I wanted to combine our heritages and our cultures into one deliciously comforting bowl of matzo ball soup.
Cheesy Matzo Balls is the Star of the Recipe
Tomatoes, peppers and carrots are all roasted together so they get soft, caramelized and sweet. After a quick blend together, stock is added to make a truly simple tomato soup.
But it’s the cheesy Parmesan matzo balls that really make an impact!. The matzo ball mixture is stirred with creamy ricotta and savory Parmesan cheese. Then the soup is garnished with a salty cheesy Parmesan crisp.
Now how good does that sound?
Roasted Tomato Soup with Ricotta Parmesan Matzo Balls
- 2 pounds vine or roma tomatoes cut in half
- 2 red bell peppers you can also use roasted jarred peppers
- 2 large carrots peeled and stems cut
- 2 garlic cloves smashed
- ½ tsp. salt
- Olive oil for drizzling
- 2-4 cups low-sodium vegetable stock
Ricotta Matzah Ball Ingredients:
- 4 eggs whisked
- 2 tablespoons olive oil
- ¼ cup full fat ricotta cheese
- 1 cup matzo meal
- ¼ cup freshly grated Parmesan cheese
- Fresh basil leaves finely chopped
- Fresh parsley leaves finely chopped
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Ground pepper
- ½ cup grated Parmesan cheese for Parmesan chips
- Fresh basil
- Olive oil
- Preheat oven to 400° Fahrenheit and line a baking sheet with foil. Add tomatoes, peppers, carrots and garlic and toss with salt and olive oil.
- Roast vegetables until soft and tender, for about 30 minutes. Once done, remove from oven and let cool long enough to handle. Then remove seeds and charred thick peel from the peppers and and discard.
- Once vegetables are cool enough, add everything to a blender or food processor and blend until smooth. You may want to add a bit of the stock to help thin it out, then transfer to a small pot with the rest of the stock and bring to a simmer. Taste for seasoning and adjust.
Ricotta Matzo Balls
- In a medium sized bowl, whisk the eggs, olive oil and ricotta cheese together. Add the matzo meal, Parmesan, fresh herbs, baking powder, salt and pepper and give everything a good mix until just combined and form into medium sized balls. Add to boiling water and cook until matzah balls float to the top, about 30 minutes.
- Leave oven at 400° Fahrenheit and line a baking sheet with parchment or a silpat. Place a heaping tablespoon or two of grated Parmesan cheese onto the lined baking sheet and lightly press down so it’s in a circle and finish with the rest of the grated cheese.
- Bake for about 5 minutes until the cheese melts and edges are slightly crispy. Once done, remove from oven and allow Parmesan chips to cool before removing.
- Ladle soup into bowls along with ricotta matzo balls. Garnish each bowl with a Parmesan chip, fresh basil and a good drizzle of olive oil.
This post was originally posted in November 2017 and has been updated in March, 2021 with added nutritional information.