Roasted Tomato Soup with Ricotta Parmesan Matzo Balls

This delicious roasted tomato soup with ricotta parmesan matzo balls is an Italian inspired twist for Passover matzo ball soup, that everyone will love.

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 all influence my recipes and It keeps things interesting and delicious!

So with that, I wanted to combine our heritages and our cultures into one deliciously comforting bowl of matzo ball soup.

About this Recipe

The base of this matzo ball soup recipe is tomato soup. Tomatoes, peppers and carrots are all roasted together until caramelized and sweet. And after a quick blend, this simple tomato soup is ready.

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 that create the lightest and fluffiest matzoh ball. And to take this ove the time, the tomato soup is garnished with a savory and cheesy Parmesan crisp.

Now how good does that sound?

Ingredients

• Vegetables: Carrots, red bell peppers, and tomatoes are the base ingredients to make the tomato matzo ball soup.
• Matzo Meal: Matzo meal is the key ingredient to make Matzo balls. You can also grind you own Matzo in a food processor until fine consistency.
• Ricotta Cheese: This gives the matzo balls a light texture. Use good quality full fat ricotta for the best flavor.
• Vegetable Stock: Essential to give flavor and seasoning to the soup. You can use homemade stock or your favorite jarred low-sodium stock.
• Parmesan Cheese: Parmesan will give the Matzo balls a nutty and umami cheesy flavor that will pair perfectly with the tomato soup.
• Fresh Herbs: Fresh basil and parsley will give the Matzo balls a delicious herby aroma.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

• Bell Peppers: You can use jarred roasted peppers instead of fresh peppers to cut down the cooking time.
• Cheese: For a stronger flavor, add Pecorino cheese instead of Parmesan.
• Herbs: Add other herbs to the mixture, such as thyme or oregano.

⏲️ Instructions

Step 1. Roast the vegetables until soft and tender.

Step 2. Let the cooked vegetables cool slightly and add to a blender with stock and blend until smooth.

Step 3. In a medium bowl, whisk the eggs, olive oil and ricotta cheese together.

Step 4. Add the matzo meal, Parmesan, fresh herbs, baking powder, salt and pepper and mix until combined.

Step 5. Form into medium sized balls and add them to boiling water.

Step 6. Cook until matzah balls float to the top, about 30 minutes.

Step 7. Place a heaping tablespoon or two of grated Parmesan cheese onto the lined baking sheet and lightly press down.

Step 8. 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.

Recipe FAQs

Serving Suggestions

If serving a dairy or parve main dish for Passover, here are a few suggestions.

Serve herb crusted salmon as a main alongside jeweled cauliflower rice with dates and pomegranate. And end the meal with sweet matzo crisp served over vanilla ice cream.

More Soup Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Roasted Tomato Soup with Ricotta Parmesan Matzo Balls

Samantha Ferraro

LittleFerraroKitchen.com

This delicious roasted tomato soup with ricotta parmesan matzo balls is an Italian inspired twist for Passover matzo ball soup, that everyone will love.

5 from 11 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course, Soup

Cuisine Italian, Jewish

Servings 4 servings

Calories 464 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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, roughly chopped 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
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ Fresh basil leaves finely chopped
• ▢ Fresh parsley leaves finely chopped
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon Kosher 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 40 minutes. Once done, remove from oven and let cool long enough to handle. Then remove seeds and charred thick peel from the peppers 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 5-7 minutes until the cheese melts and edges are slightly crispy. Once done, remove from oven and allow Parmesan chips to cool before removing.

To Serve

• Ladle tomato soup into bowls and add 2-3 icotta matzo balls. Garnish each bowl with a Parmesan chip, fresh basil and a good drizzle of olive oil.

Notes

• • Make Tomato Soup Ahead: Roast, blend and chill the tomato soup ahead of time up to 3 days in advance. Or freeze the soup for up to 3 months.

• • Make Matzo Balls Ahead: Mix, roll, cook and chill the matzo balls and keep in an airtight container in the fridge for up to 3 days in advance. When ready, reheat the matzoh balls in the soup until warmed through.

• • Keep Matzo Balls Separate: When making matzoh ball soup, boil the matzo balls in a seperate pot adn then add them to the soup when ready.

Yields 12 matzo balls

Nutrition

Calories: 464kcalCarbohydrates: 49gProtein: 23gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 188mgSodium: 818mgPotassium: 1109mgFiber: 6gSugar: 11gVitamin A: 9316IUVitamin C: 109mgCalcium: 357mgIron: 3mg

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