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