1 pound mozzarella cheese, grated
1/4 cup chopped green onion
1/8 cup minced celery
1/8 cup ricotta cheese, grated
2 tablespoons salt
1 1/4 cups beef broth
2 whole cloves garlic, minced
1 cup diced fresh parsley
In a medium saucepan, combine mozzarella cheese, green onion, and celery. Heat, covered, over low heat, until cheese is melted. Stir constantly, whisking constantly, until cooked and melted. Remove from heat and mix with celery, ricotta, salt, broth, garlic, parsley, and sauce from your immersion blender. Pour mixture into large pot over high heat.
Bring mixture to a boil.