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.
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, 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
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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.
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