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Slow Cooker Jewish Wedding Soup

overhead shot of Slow Cooker Jewish Wedding Soup in a white bowl with a silver spoon garnished with fresh dill
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Slow cooker Jewish wedding soup is a comforting soup filled with tender matzo meal meatballs, vegetables, and Israeli couscous. Inspired by Italian wedding soup, this Jewish inspired variation replaces the traditional breadcrumb beef meatballs with ground chicken meatballs made with matzo meal. Perfect for Shabbat dinner, holidays, or anytime you want a hearty yet impressive soup. Instructions to make this meatball soup in the Instant Pot are also included.

Ingredients

Units Scale

Meatballs

  • 1 pound ground chicken
  • 1/3 cup matzo meal
  • 1 large egg
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper

Soup

  • 1/2 cup Israeli couscous
  • 4 cups low-sodium chicken broth
  • 3 cups water (or more broth)
  • 2 celery ribs, sliced
  • 3/4 pound carrots, diced
  • 1/3 cup onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons dried dill
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 cup fresh spinach, chopped

Instructions

Prepare The Meatballs

  1. In a medium-size bowl, combine the ground chicken, matzo meal, egg, dried dill, salt, garlic powder, onion powder, and pepper. Mix gently until just combined. Shape the chicken mixture into approximately 12 to 15 meatballs.

Slow Cooker

  1. Add the soup ingredients EXCEPT the Israeli couscous and spinach to the slow cooker. Stir to mix well.
  2. Add the prepared meatballs to the soup. Stir gently.
  3. Cook on HIGH for 2 to 3 hours or  LOW 4 to 6.
  4. Remove the bay leaf. Stir in the Israeli couscous. Cook for an additional 10 to 15 minutes or until the couscous is tender.
  5. Stir in the spinach before serving.

Instant Pot

  1. Add the soup ingredients EXCEPT the Israeli couscous and spinach to the Instant Pot.
  2. Add the prepared meatballs to the soup. Stir gently.
  3. Close the and seal the lid. Cook on HIGH pressure for 10 minutes.
  4. When the cooking time is complete, quick release the pressure.
  5. Open the lid and remove the bay leaf.
  6. Turn the Instant Pot to sauté and stir in the Israeli couscous. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the couscous is tender.
  7. Stir in the fresh spinach before serving.

Notes

Check that the chicken meatballs have reached an internal temperature of 165°F before serving.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-jewish-wedding-soup/

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