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Roasted Tomato Soup with Ricotta Parmesan Matzo Balls
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
Roasted tomato soup with ricotta parmesan matzo balls is an Italian inspired twist for Passover matzo ball soup.
Servings: 4 servings
Calories: 464kcal
Cost: $15
Ingredients
Tomato Soup
- 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
Garnish:
- ½ cup grated Parmesan cheese for Parmesan chips
- Fresh basil
- Olive oil
Instructions
Tomato Soup
- 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.
Parmesan Chip
- 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.
Notes
Instead of roasting red peppers, already roasted jarred peppers will work great.
If making ahead, keep the matzo balls separate from the tomato soup and heat together before serving.
Both the matzo balls and tomato soup can be made up three days in advance.
Nutrition
Calories: 464kcal | Carbohydrates: 49g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 818mg | Potassium: 1109mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9316IU | Vitamin C: 109mg | Calcium: 357mg | Iron: 3mg
This post was originally posted in November 2017 and has been updated in March, 2021 with added nutritional information.
It’s definitely my favorite tomato soup recipe. Roasting makes all the difference!!
You made me a better cook
Dropping by to say thank you for sharing this recipe. We had it a few days ago and it was so good. So, I would like to share that this is now officially my favorite tomato soup.
Hi Sheila! Soooo happy you made it..that makes me so happy 🙂
That looks so delicious, can’t wait to try it. Thank you for your recipe.
Its a bit different, isn’t it? Thank you Adela!
Never got an email.
Hi Sharon….thank you, I will check the settings and make sure you are added!
I haven’t made this recipe yet but I’m looking forward to it. I wanted to let you know that I could not go directly from the Buzz Feed list to your recipe. I tried several times and was hijacked by spam every time. I searched for the title of the recipe and chose your site for the recipe.
Thank you for letting me know. Unfortunately, I can’t change how the buzzfeed site linked since they shared my recipe but I am glad you found the one on my site. Happy cooking!