Roasted Tomato Soup with Ricotta Parmesan Matzo Balls (2024)

This delicious roasted tomato soup with ricotta parmesan matzo balls is an Italian inspired twist for Passover matzo ball soup, that everyone will love.

Passover Matzo Ball Soup with an Italian Twist

There is nothing like a lemony matzo ball soup, classic and with a pop of freshness. But this roasted tomato soup with ricotta matzoh balls may be my new favorite to date.

You may know that I come from a multicultural family and we incorporate that into our lives and celebrations as well. Ashkenazi and Sephardic, Hawaii and Southern California with an Italian twist all influence my recipes and It keeps things interesting and delicious!

So with that, I wanted to combine our heritages and our cultures into one deliciously comforting bowl of matzo ball soup.

About this Recipe

The base of this matzo ball soup recipe is tomato soup. Tomatoes, peppers and carrots are all roasted together until caramelized and sweet. And after a quick blend, this simple tomato soup is ready.

But it's the cheesy Parmesan matzo balls that really make an impact! The matzo ball mixture is stirred with creamy ricotta and savory Parmesan cheese that create the lightest and fluffiest matzoh ball. And to take this ove the time, the tomato soup is garnished with a savory and cheesy Parmesan crisp.

Now how good does that sound?

Ingredients

• Vegetables: Carrots, red bell peppers, and tomatoes are the base ingredients to make the tomato matzo ball soup.
• Matzo Meal: Matzo meal is the key ingredient to make Matzo balls. You can also grind you own Matzo in a food processor until fine consistency.
• Ricotta Cheese: This gives the matzo balls a light texture. Use good quality full fat ricotta for the best flavor.
• Vegetable Stock: Essential to give flavor and seasoning to the soup. You can use homemade stock or your favorite jarred low-sodium stock.
• Parmesan Cheese: Parmesan will give the Matzo balls a nutty and umami cheesy flavor that will pair perfectly with the tomato soup.
• Fresh Herbs: Fresh basil and parsley will give the Matzo balls a delicious herby aroma.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

• Bell Peppers: You can use jarred roasted peppers instead of fresh peppers to cut down the cooking time.
• Cheese: For a stronger flavor, add Pecorino cheese instead of Parmesan.
• Herbs: Add other herbs to the mixture, such as thyme or oregano.

⏲️ Instructions

Step 1. Roast the vegetables until soft and tender.

Step 2. Let the cooked vegetables cool slightly and add to a blender with stock and blend until smooth.

Step 3. In a medium bowl, whisk the eggs, olive oil and ricotta cheese together.

Step 4. Add the matzo meal, Parmesan, fresh herbs, baking powder, salt and pepper and mix until combined.

Step 5. Form into medium sized balls and add them to boiling water.

Step 6. Cook until matzah balls float to the top, about 30 minutes.

Step 7. Place a heaping tablespoon or two of grated Parmesan cheese onto the lined baking sheet and lightly press down.

Step 8. Bake for about 5 minutes until the cheese melts and edges are slightly crispy. Once done, remove from oven and allow Parmesan chips to cool before removing.

Recipe FAQs

Serving Suggestions

If serving a dairy or parve main dish for Passover, here are a few suggestions.

Serve herb crusted salmon as a main alongside jeweled cauliflower rice with dates and pomegranate. And end the meal with sweet matzo crisp served over vanilla ice cream.

More Soup Recipes to Try

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