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.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Appetizer, Main Course, Soup
Cuisine: Italian, Jewish
Keyword: ricotta matzo balls, tomato matzo ball soup
Servings: 4 servings
Calories: 464kcal
Cost: $15
Ricotta Matzah Ball Ingredients:
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.
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- 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.
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- 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.
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- 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
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