Nonna's Ricotta Ball Soup

Name: Nonna's Ricotta Ball Soup
Ingredients: 1 tub (475 g) Ontario ricotta cheese; 1 egg; 1/4 tsp (1 mL) salt; 3/4 cup (175 mL) dry seasoned breadcrumbs; 1/3 cup (75 mL) shredded Ontario mozzarella cheese; 1/3 cup (75 mL) grated Ontario Parmesan cheese; 3 tbsp (45 mL) chopped fresh Italian parsley, divided; 8 cups (2 L) chicken or vegetable broth

Emily Richards Sep 30 2022

Everyday Delicious

40 Min

Serves 4-6

Introducing a classic family recipe shared with us by Chef Emily Richards that’s perfect for a cold fall day and that will bring all the cozy you need! These ricotta balls made with fresh Ontario Ricotta are moist and delicate and are accompanied by a wonderful soup base to help you warm up. Making them smaller ensures more so that everyone in the family gets a chance to enjoy this delicious meal. Keep an eye out for fresh Santa Lucia Ricotta Cheese produced by International Cheese in your local grocery stores, feel good about supporting local!

Prep 15 Min

Cook 10 Min

Ingredients

1 tub (475 g) Ontario ricotta cheese Checkbox selected

1 egg

1/4 tsp (1 mL) salt Checkbox selected

3/4 cup (175 mL) dry seasoned breadcrumbs Checkbox selected

1/3 cup (75 mL) shredded Ontario mozzarella cheese Checkbox selected

1/3 cup (75 mL) grated Ontario Parmesan cheese Checkbox selected

3 tbsp (45 mL) chopped fresh Italian parsley, divided Checkbox selected

8 cups (2 L) chicken or vegetable broth Checkbox selected

Tip

If the ricotta mixture feels a bit sticky you can add some more breadcrumbs before rolling into balls. Do not boil the broth with the ricotta balls in them as they will break apart.

Method

Step 1

In a large bowl, stir together ricotta, egg and salt. Stir in breadcrumbs, mozzarella and Parmesan cheeses and 1 tbsp (15 mL) of the parsley until well combined.

Step 2

In a soup pot bring chicken broth and remaining parsley to a gentle simmer.

Step 3

Using spoon, scoop out ricotta mixture and shape into 1-inch (2.5 cm) balls and place on a plate (mixture should not be sticky and easy to roll).

Step 4

Using slotted spoon or ladle gently place ricotta balls into chicken broth. Return to a gentle simmer and cook for about 5 minutes or until ricotta balls float to the top and are tender throughout.

A family favourite that brings back memories of my Nonna every time I make it!

Chef Emily Richards

Written By

Emily Richards

Chef, Professional Home Economist + Cookbook Author

Highly experienced and well-regarded Professional Home Economist, Emily Richards has an extensive know-how in the Food Industry which is strengthened with her Bachelor of Science, Home Economics specializing in Food and Nutrition from the University of Western Ontario and many years of experience in the food world.

Emily has authored and co-authored many cookbooks and continues to create recipes for notable magazines, newspapers and companies. Emily also appears across the web presenting recipes that are easy to prepare for busy families and enjoy together.

Emily continues to appear across the country presenting recipes, easy cooking and entertaining ideas, always promoting her passion for food and inspiring people to get in their kitchens and cook!

Emily's career has taken her from restaurant and hotel kitchens, Canadian Living Test Kitchen and Food Network cooking shows to media and TV celebrity chef. Throughout this time she has always stayed true to her love of good food and getting people interested in cooking and enjoying great flavours.

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