{"id":5208,"date":"2024-04-10T14:37:37","date_gmt":"2024-04-10T14:37:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5208"},"modified":"2024-04-10T14:38:46","modified_gmt":"2024-04-10T14:38:46","slug":"roasted-tomato-soup-with-ricotta-matzah-balls","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/roasted-tomato-soup-with-ricotta-matzah-balls\/","title":{"rendered":"Roasted Tomato Soup with Ricotta Matzah Balls"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Roasted Tomato Soup with Ricotta Matzah Balls<\/span><\/h2>\n
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A food-culture mash-up of roasted tomato soup with ricotta matzah balls.<\/span><\/div>\n
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Servings: <\/span>2<\/span> – 4<\/span><\/span><\/div>\n\n
Author: <\/span>Samantha Ferraro – 18 Doors<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Tomato Soup Ingredients:<\/span><\/h4>
  • 2<\/span> lbs.<\/span> vine or roma tomatoes <\/span> cut in half<\/span><\/li>
  • 2<\/span> red bell peppers<\/span> you can also use roasted jarred peppers<\/span><\/li>
  • 2<\/span> large<\/span> carrots<\/span> peeled and stems cut<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> smashed<\/span><\/li>
  • \u00bd<\/span> tsp.<\/span> salt<\/span><\/li>
  • Extra-virgin olive oil<\/span><\/li>
  • 2-4<\/span> cups<\/span> vegetable stock<\/span><\/li><\/ul><\/div>

    <\/span>Ricotta Matzah Ball Ingredients:<\/span><\/h4>
    • 4<\/span> eggs<\/span><\/li>
    • 2<\/span> tbsp.<\/span> olive oil<\/span><\/li>
    • 1<\/span> cup<\/span> matzo meal<\/span><\/li>
    • \u00bc<\/span> cup<\/span> ricotta cheese<\/span><\/li>
    • \u00bc<\/span> cup<\/span> freshly grated Parmesan cheese<\/span><\/li>
    • Fresh basil leaves<\/span> chopped<\/span><\/li>
    • Fresh parsley leaves<\/span> chopped<\/span><\/li>
    • 1<\/span> tsp.<\/span> baking powder<\/span><\/li>
    • \u00bc<\/span> tsp.<\/span> salt<\/span><\/li>
    • Ground pepper<\/span><\/li><\/ul><\/div>

      <\/span>Garnish:<\/span><\/h4>
      • \u00bd<\/span> cup<\/span> grated Parmesan cheese<\/span> for Parmesan chips<\/span><\/li>
      • Fresh basil<\/span><\/li>
      • Olive oil<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Preheat oven to 400\u2109 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.<\/span><\/div><\/li>
        • 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.<\/div><\/li>
        • 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.<\/div><\/li>
        • To make the parmesan chip, leave oven at 400\u2109 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\u2019s 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.<\/span><\/div><\/li>
        • 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!<\/div><\/li><\/ul><\/div><\/div>\n
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