Matzo Balls in Brodo

These light, bite-size matzo balls have a delicious Italian spin—they're made with ricotta and Parmigiano-Reggiano cheese. 

Matzoh Balls in Brodo
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

  1. 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.

  2. 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.

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