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, 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.

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.