Tomato Mushroom Soup with Ricotta-Rice Balls

Something hearty and creamy at the same time. Good option to use leftover rice.


1/2 cup plain tomato sauce or juice
2 Portobello mushrooms, chopped
1/3 cup onion, chopped
garlic clove
salt and pepper
2 cups chicken broth
1 cup cooked rice
1/4 cup non-fat or low-fat ricotta
1 egg white
Chopped parsley for serving

Sauté onion, garlic and mushrooms in preheated, sprayed with cooking spray skillet. Add the tomato sauce, salt and pepper. Bring to boil, add chicken broth  and cook about 5 to 10 minutes. Cover and let stand for aside before serving.

Mix very well cooked rice, ricotta and egg white together, add some salt to taste. Form 6 balls. Put it in steamer or in soup or boiled water and cook about 20 minutes. Serve hot with chopped parsley on top

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