Roasted Tomato Soup with Ricotta Matzah Balls
A food-culture mash-up of roasted tomato soup with ricotta matzah balls.
Servings: 2 – 4
Ingredients
Tomato Soup Ingredients:
- 2 lbs. 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 cloves garlic smashed
- ½ tsp. salt
- Extra-virgin olive oil
- 2-4 cups vegetable stock
Ricotta Matzah Ball Ingredients:
- 4 eggs
- 2 tbsp. olive oil
- 1 cup matzo meal
- ¼ cup ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- Fresh basil leaves chopped
- Fresh parsley leaves chopped
- 1 tsp. baking powder
- ¼ tsp. salt
- Ground pepper
Garnish:
- ½ cup grated Parmesan cheese for Parmesan chips
- Fresh basil
- Olive oil
Instructions
- Preheat oven to 400℉ 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 allow cooling enough to handle. Then remove seeds from pepper and any charred thick skin 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.
- For the matzah balls, whisk all the ingredients together until well combined and form into medium sized balls. Add to boiling water and cook until matzah balls float to the top, about 30 minutes.
- To make the parmesan chip, leave oven at 400℉ and line a baking sheet with parchment or a silpat. Place a heaping tablespoon or two of grated Parmesan cheese and lightly press down so it’s in a circle and replicate with remaining cheese. Bake for about five minutes until the cheese melts and edges are slightly crispy. Once done, remove from oven and allow to cool before removing.
- Assemble soup by adding matzo balls to roasted tomato soup and garnish each bowl with a Parmesan chip, fresh basil and a good drizzle of olive oil. Buon appetite!
