I thought the summer was beautiful in Bellingham, but the fall foliage has got me…
Happy fall everyone!
I didn’t have time to share but I just celebrated my…ahem…34th birthday! 33 was a great year and between buying our house and writing a cookbook, I can not even begin to say how lucky and blessed I am!
Now let’s get talking to food. I asked on my facebook page what you guys wanted and most of you said soups/stews and 1 pot meals and are not ready for holiday dishes yet. Well my goal is to share comforting dishes this season. I have stuffed cabbage on the list, more soups, braised meats but let me tell you about this roasted tomato soup with ricotta matzo balls!
I wrote this post for Interfaith Family, a wonderful non-profit organization that explores interfaith jewish families. So I am extremely excited to share this recipe, which basically is the marriage between Joe and I, in soup form.
Tomatoes, carrots and bell peppers are all roasted together to make the easiest of soups. But the matzo balls is where it’s at. Stirred with creamy ricotta and tangy Parmesan cheese all garnished with a salty cheesy Parmesan crisp.
Now how good does that sound?
Find the full recipe over on Interfaith Family and let me know what kind of matzo ball soup you’re planning to make this year? Classics are always great but why not have a fun mash-up this year?