Waiter? There are balls in my soup! Creamy Tomato Soup with Baked Mozzarella Balls


I wasn’t originally planning on posting today but I just had to sneak this amazingness into your life ay-sapp [that’s ASAP if you don’t speak crazy]

Creamy Tomato Soup with Baked Mozzarella Balls

For. Your. Face.

Baked Panko Mozzarella Balls with Creamy Tomato Soup

All you’ll need is a bowl of creamy tomato soup and some balls.

Creamy Tomato Soup with Baked Mozzarella Balls

-aka mozz ball soup-

-aka the best soup of my life-

for the mozzarella balls:
1 steaming hot bowl of tomato soup [scroll down for recipe!]
3-4 cubes of  mozzarella cheese
1 egg white, whisked
1/4 cup flour [or a little less]
approx 1/4 cup panko bread crumbs
1/2 teaspoon of Italian seasoning blend [like Mrs Dash]
cooking spray

advance prep: The first order of business is to cube/ball your mozzarella into one-inch cubes.  [a little smaller will work too!]  In order to survive the baking process, they’ll need to be frozen.  Place them on a plate, spaced, and pop them in the freezer.  The key here is to prevent them from all sticking together from moisture… otherwise you’ll need to take a hammer to the frozen block of cheese.  Once they’ve hardened, move them over to a freezer baggie and continue the freezing process.  I usually keep them no less than 4-5 hours in the freezer – though overnight is always better.  I make this so often that I keep a little container of frozen mozz balls in my freezer at all times.

Baked Panko Mozzarella Balls with Creamy Tomato Soup
Get Cooking!

[This post] has details and photos of the process if ya need em!  Preheat oven to 425F.  Keep mozzarella cubes frozen until you have everything set up and ready to go!   *Ahem*  Don’t let your balls thaw.  Combine seasoning blend and panko in a shallow bowl, and egg white and flour into separate bowls as well.  Next, line a baking sheet with aluminum foil and top with a wire cooling/baking rack.   Ready?  Grab your mozzarella from the freezer and prepare to be amazed at how easy this is.  Dip the frozen cheese in the flour, then the egg, and finally roll around in panko to coat.  Pop it on the wire rack and repeat for the remaining mozzarella cubes.  Spray each ball with cooking spray and bake at 425 for approximately 10 minutes.  When golden brown, remove from oven and serve atop a piping hot bowl of tomato soup.  Grilled cheese is so 10 seconds ago  =)

Note: since our ovens march to the beat of their own drum, the balls could take anywhere from 8 minutes to 12 minutes. While they bake, get started on the soup!

These golden balls of cheesy goodness can easily be whipped up for a simple solo lunch or even a hungry crowd, without slaving over measurements!  I’ve learned to pre-slice a block/ball of mozzarella and keep the cheesy little cubes in my freezer at all times so I can have balls whenever I want.  They’re also really stinking good with pesto.

So once you get past the title and my childish sense of humor, mosey on into the kitchen so you can put some balls in your soup!

Creamy Tomato Soup
Makes 2 medium bowls or one giant bowl

I make this often — especially in the fall/winter!  Partially because it gives me a viable excuse to crack inappropriate jokes and partially because it’s the best soup of my LIFE! <3

You’ll want to swim in it!

Double, triple, quadruple the recipe if you’re feeling frisky – once the bowl is licked clean you’ll be dying for more. It tastes great the first day and simply awesome the next!

Waiter? There are balls in my soup. [Creamy Tomato Soup with Baked Mozzarella Balls]
Prep time
Cook time
Total time
Recipe type: soup
Serves: 2
  • ½ of a 14.5oz can of tomato sauce [pureed tomatoes]
  • ½ of a 15oz can of low-sodium fire roasted tomatoes
  • ½ an onion, diced [approx 1.5 cups]
  • ½ cup vegetable broth
  • 2 Tbsp grape seed or olive oil
  • 1 large clove of garlic, smashed and minced
  • 1 stalk of celery, diced [approx 4 Tbsp]
  • 5 baby carrots, chopped
  • 3 ounces cream cheese [or ¼-1/2 cup of milk or cream]
  • ¼ tsp salt
  • ½ tsp sugar
  • 1 Tbsp freeze dried basil [or fresh] plus extra to garnish
  • freshly ground black pepper, to taste

  • tools needed: immersion blender or a fairly decent blender/processor. After borrowing my neighbor's immersion blender, I've decided that I need to run out and buy one -- stat! I've never been able to get my soups super creamy and smooth until now. It's like a magic wand for foodies!

  • note: for a creamy vibrant bisque [as pictured above] follow recipe as directed, for a redder, tomato-packed soup feel free to add extra pureed tomatoes to the mix. I simply made the recipe as written and then split it in half. Half stayed as is, the other half got extra tomato added. Both were deeelish -- I'll let you decide which one is your fav! <3 Ooh! and if you want a cream-free tomato-basil soup recipe to add to your collection [click here]
  1. Saute chopped onions, celery, and carrots in 2 Tbsp oil until tender.
  2. Once the onions are translucent, add garlic and saute for about a minute or so to bring out the flavor.
  3. Season with salt and pepper.
  4. Next add tomatoes, tomato sauce, cream cheese and broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have shacked up together.
  5. Taste for seasoning and add more salt, pepper, and the sugar, if needed.
  6. Next add your basil. If you're using plain dried basil, start with ½ Tbsp and then slowly add more to taste.
  7. Next, puree using a hand held immersion blender until fabulously smooth and bisque-like. You can also blend the soup, in two batches, in your blender or food processor.
  8. Serve piping hot topped with fresh basil and deliciously cheesy mozz balls. You'll have a grand old time dunking your balls in this soup.
  9. You're welcome.

Creamy Tomato Soup with Baked Mozzarella Balls :: a family favorite -- you're gonna want to double this one!

This bad boy is in heavy rotation in my home, and I hope it will be in yours too!



  1. Sloane@Life Food and Beer says

    I love this different take on Tomato Soup and Grilled Cheese! You can’t tease us with amazing pictures and no recipes :)!!! And my favorite “ball” recipe is a meatball soup I make. I haven’t made it in a while. It may be my new recipe for my blog! 

  2. babykayramon says

    The timing of this recipe is perfect!  I happen to be sitting here playing a little endocrinology jeopardy in a last minute study frenzy before tonight’s final exam.  Our topics?  “Ah Ballz” and “My Eggo is Preggo”.  and yes.  It is those balls we are studying so I’m thinking of taking a quick break to make some cheese balls to go with it.  :)  Thanks for the idea!

  3. Stephanie @ Eat. Drink. Love. says

    Ohh, I love this idea! I could think of a number of recipes to use these with!

  4. tweber says

    I am looking forward to the tweaked version of your tomato soup… I have had a tough time finding a homemade tomato soup I love, and I can’t wait to try yours!

  5. Carolinelaning says

    Okay, I am making these tonight with tomato soup and decided to do a TEST RUN on the cheese balls…I followed instructions EXACTLY (the cheese cubes have been in the freezer for 48 hours). I did 2 balls with pesto and 2 balls without to see which I liked best. After 9 minutes in the oven at 475′ the pesto balls had completely melted and cheese had fallen through the rack onto the foil lined baking sheet while the panko/pesto coating remained on top. The plain ones held up much better, but also fell quite a bit. Of course I ate them anyway and they were amazing. Tonight when I make these “for real” I will only be baking them for 8 minutes (checking with oven light after 6). I also will not be using the pesto, based on the experiment, although they tasted amazing. They are well worth making and hopefully these slight alterations will make them perfect. Thank you!!!

  6. says

    Hey Caroline! They have worked for my friends in family *but* I’m sure ovens vary in intensity [just as altitudes vary and such] so I would highly suggest trying them at 425F instead of 475 — I’m actually going to adjust the temp in the post as well just in case! Let me know if that helps? I’ve even made them at 385F once but had to keep them in muuuuch longer so I think 425F might be the best temp to shoot for. Thank you so much for the heads up! This is the first time I’ve heard of them falling so I want to make sure they work perfect for everyone! Hope your weekend is off to a great start! xoxo

  7. Kim Burch says

    Have you ever tried using string cheese (mozzarella)?  I want to make this tonight and can’t go to the store because the babe is asleep!

  8. Donna says

    Can you use fresh mozzarella balls packed in water? And if you can, do you still need to freeze them?

  9. says

    Hey Donna! Yes!!! But squeeze out some of the water before freezing — and absolutely freeze them! If you use room temperature balls they will just turn into a bubbling puddle of cheese in the oven. Freezing helps them stand up to the heat while the panko crisps around them!

    Let me know if you have any other questions! =) xoxox

  10. Loren says

    I cant wait to try this! How would I go about using fresh tomatoes as opposed to the canned ones? I try to avoid canned products but I really must try this soup!!

  11. says

    Dice the tomatoes and measure out approx 2 cups of chopped tomato for the soup =) I plan on making it from actual tomatoes once my garden picks up and yields more than one at a time! — Totally the healthiest option! <3
    Hope that helps! Thanks Loren!

  12. says

    Yes of course!!!!

    There are gluten-free panko breadcrumbs [ http://www.amazon.com/s/?ie=UTF8&keywords=gluten+free+panko&tag=googhydr-20&index=aps&hvadid=8122668939&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1099084612434366395&hvpone=&hvptwo=&hvqmt=e&ref=pd_sl_3ier1bs029_e ] as
    well as gluten-free flour [ http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping&gclid=CNayjMLvjbECFYFo4Aod0CshKQ ]
    and [http://www.bobsredmill.com/gf-all_purpose-baking-flour.html] that can be used for the mozzarella balls — the soup is gluten free! =)

    Hope that helps! =)

  13. Mary says

    Omg just made it was amazing !!!! I like a little spice so I used fire roasted tomatoes with green chiles!!! Yummy yummy!! The mozzarella balls were so delicious.

  14. Sasha says

    Holy cow. This soup is killer. I’ve always wanted an actual recipe for amazing tomato soup and now I have it! Thank you so very much for posting this!

  15. Jennifer B. says

    I cannot wait to make this tonight! I put my balls (LOL) in the freezer last night in anticipation. Quick question: can I substitute ricotta for the cream cheese?

  16. Krista J. says

    I’m sure the recipe is great (I just read it for the first time) but I’m forwarding it to all my girls just as much for the entertainment value. 😉

  17. says

    I just made this for dinner and WOW. So good. The mozzarella balls didn’t get frozen enough so they sort of collapsed, but we scraped them up and they were still super good in the soup. Thank you so much.

  18. Anonymous says

    So I sent my husband to the store with the shopping list and he came home with the only fire roasted tomatoes that Kroger had…….after I got the soup all mixed up I thought it looked different….turns out he bought “salsa style” fire roasted tomatoes…..basically fire roasted tomatoes with jalapenos…it has a little wang to it now…not sure if it’s the tomatoes or because I quadrupled your recipe to feed the family and for leftovers…..where did you get your fire roasted tomatoes and were they only tomatoes?

  19. Anonymous says

    have you ever coated the cheese balls with the egg whites, flour and panko before freezing? I just wonder if this is possible.

    • says

      I haven’t simply because I was worried about them getting soggy — I wonder if it actually would though or if I was just being paranoid? I have made them, baked them, and THEN froze the baked mozz balls and they reheated in the toaster oven quite nicely though some of them did melt down to bubbly cheese blobs in the process — which is perfect for the times I want to serve them on top of the tomato soup anyways! But mainly I just keep the mozzarella cubes frozen in my freezer and assemble/bake when the craving strikes. So if you want them entirely pre-prepped I’d probably say bake for at least a few minutes, freeze them spread out on a cookie tray or plate, then move them to a freezer safe container for safe keeping. Hope that helps!

  20. Angela says

    I’m coming back 10 months after discovering this soup recipe to say that this is in my top five favorite foods of ever. I’ve probably made it 15 times over the last year, and my roommate and I are convinced it’s the food of the gods. Thank you for posting!

  21. says

    “There are balls in my soup”..Lol I used to be a server and with all the things that get brought up from customers.. “that’s what she said” was constantly running through my inner monologue. Great title. Trying this soup tonight but with some gooey grilled cheese sammies. (:

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