Recipes Soup Matzo Balls in Brodo Be the first to rate & review! These light, bite-size matzo balls have a delicious Italian spin—they're made with ricotta and Parmigiano-Reggiano cheese. By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on April 7, 2022 Print Rate It Share Share Tweet Pin Email These light, bite-size matzo balls have a delicious Italian spin—they’re made with ricotta and Parmigiano-Reggiano cheese. Photo: © Johnny Miller Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 1 large egg 2 tablespoons fresh ricotta cheese 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish 1 tablespoon extra-virgin olive oil 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground pepper 1/4 cup matzo meal 6 cups vegetable stock or low-sodium broth 2 garlic cloves, lightly crushed 1 small carrot, thinly sliced Tarragon leaves, for garnish Directions In a bowl, whisk the egg. Whisk in both cheeses, the oil, salt and pepper. Stir in the matzo meal. Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls. In a medium saucepan, bring the stock to a boil with the garlic. Add the matzo balls, cover and simmer over moderate heat for 30 minutes. Add the carrot, cover and simmer until the carrot is tender and the matzo balls are puffed and light, about 10 minutes longer. Ladle into bowls. Garnish with tarragon and grated cheese. Rate it Print