Cheesy Ricotta ball soup is one of our favourite go to recipes when we want something easy and filling. It’s so different that even your friends will think you are stepping it up a notch in the kitchen. We’ve actually been using ricotta quite a bit lately as it seems to fit into our weekly menu planning so well especially since we enjoy lighter meals.
It’s also been on sale at the shops $1.00 for a 300 g tub but you will pay more to get the freshest of the fresh ricotta which comes in big white pails. Alternatively you can make homemade ricotta yourself if you know how to. In the past few weeks I’ve managed to include ricotta in an Orange Ricotta Pound Cake and simply tossing ricotta with spinach and fettuccine for an easy week-night meal.
How To Make Ricotta Ball Soup
The best thing about this ricotta soup is not only the ease in making it but the versatility of the mixture and the fresh ingredients. It’s also very healthy and not heavy on the calories. The mixture is made the night before and chilled in the refrigerator. I then roll the mix into small balls (approx 20-25 balls) similar to little dumplings or meatballs and chill for a further one hour to firm them up.
I had the idea for this soup while making manicotti stuffing and I tried it without refrigerating it and the balls did not hold up well in the soup. So much for on the spot testing but sometimes that’s what it takes to get it right. Take the time to chill them and you will yield much better results.
Once they are firm I roll them just lightly in all-purpose flour just to dust them ever so softly. A similar concept comes from an Eastern European Jewish recipe called matzo ball soup, very similar although the recipe uses matzo meal to make the balls.
For this recipe I fill a pot with homemade chicken stock, add in some decorative small soup pasta of choice, carrots, onions, fennel and sometimes chopped spinach or celery. Once the hot broth comes to a boil and the pasta and vegetables are cooked I drop the balls in one by one. You don’t need to add the small pasta if you don’t like you can easily eliminate it.
The balls will sink to the bottom and as they cook will rise to the top and puff up almost doubling in size, similar to if you were deep-frying something. I suppose if you really wanted to you could roll the balls in a seasoned bread crumbs and deep fry them with a side of marinara sauce as well. See I’m already creating recipes just typing this up (now I’ll have to test that out). The great part though is that this ricotta ball mixture can be used for many other inspirations of recipes for ricotta in the kitchen.
Ways To Use Ricotta Ball Mixture
(add spinach to any of these as well)
- Ricotta cheese filled Ravioli
- Ricotta cheese filled Perogies
- Ricotta cheese filling for Manicotti
- Ricotta cheese filling to layer in a Lasagna
- Ricotta cheese filling to stuff Cannelloni
- Ricotta cheese filling to toss with your favourite Pasta
- Ricotta cheese filling for to stuff your large shell pasta
- Ricotta cheese filling for tortellini pasta
Clearly the ricotta balls filling will be a winner in many dishes you create in your own kitchen and you really do want something that is easy to whip up and use in alternate recipes. It’s like buying pieces for your wardrobe so you can switch it up without having to spend a fortune on a full new outfit.
I’m sure your family and guests will enjoy any meal made with the ricotta ball filling and you will be amazed at how easy it really is. I hope I’ve put some inspiration into your kitchen and that you too can create something special for your loved ones.
What other ways can you think of to use the ricotta ball mixture?
Mr. CBB’s Ricotta Ball Soup
- 500 g of fresh ricotta cheese
- 1/2 cup Fresh parsley chopped fine (or use 3 tablespoons dry)
- 1 cup Parmigiano Reggiano Grated Fresh
- 1 teaspoon salt
- 3 cloves of garlic minced
- 1 teaspoon fresh ground pepper
- 1 large egg
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon dry basil
- 2 tablespoons all-purpose flour (dusting)
- 10-12 cups of homemade chicken stock
- 2 carrots sliced thin (I cut lines in my carrot to make it a decorative cut)
- 1 cup sliced thin fennel
- 1 onion minced
- 1/2 cup small pasta (balls, stars for example)
Making Ricotta Balls
- In a bowl add the ricotta, salt, pepper, basil, paprika, minced garlic, egg, Parmigiano cheese, breadcrumbs, parsley and mix until combined.
- Cover with plastic wrap and leave it overnight to chill.
- Roll the mixture into a balls and set on a plate ( if you find the mixture is too wet add more breadcrumbs 1/2 cup)
- Set in the refrigerator for an hour to set and chill.
- In a large pot add your seasoned chicken or vegetable stock, onion, fennel, carrots (or other vegetables, spinach, celery and bring to a boil.
- After 10 minutes add your small pasta to cook and test in about 5 minutes to see if they are done
- Once the small pasta and vegetables are cooked prepare your ricotta balls for the soup
- Take the ricotta balls from the refrigerator and lightly dust them with flour (do not leave a heavy coat or it will ruin your soup, very light dusting, shake all excess off)
- Drop the balls into soup one by one slowly.
- When the ricotta balls pop to the surface (about 5-10 minutes) allow a further 5 minutes of cooking
- Serve with grated fresh Parmigiano on top, fresh parsley if you like and we served it with freshly baked olive bread.
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