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Nonna's Ricotta Ball Soup

Nonna’s Ricotta Ball Soup A family favourite that brings back memories of my Nonna every time I make it! The ricotta balls are moist and delicate and a wonderful soup to warm up with. Making them smaller ensures more  in each bite. Dumplings can be made with so many different ingredients and each culture I believe has one. This southern Italian favourite always hit the spot during the cold winter months while waiting for spring to arrive. As Easter bounces around the calendar, this soup can be made anytime. Traditionally a starter soup to the easter meal, it is light and flavourful.  Prep time: 15 minutes Serves: 4 to 6 1 tub (475 g) ricotta cheese 1 egg   1/4 tsp (1 mL) salt   3/4 cup (175 mL) dry seasoned breadcrumbs 1/3 cup (75 mL) shredded mozzarella cheese 1/3 cup (75 mL) grated Parmesan cheese 3 tbsp (45mL) chopped fresh Italian parsley, divided   8 cups (2 L) chicken or vegetable broth In a large bowl, stir together ricotta, egg and salt. Stir in breadcrumbs, mozzarell

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