Print

Slow Cooker Matzo Ball Soup

overhead shot of matzo ball soup in a white bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This slow cooker matzo ball soup is comforting recipe that’s made from homemade matzo balls. Matzo ball soup is more than just a a soup; it’s a beloved tradition, especially during Passover Seders and other Jewish holidays. Perfect for the cold winter nights, holidays, or knocking out a cold, this fuss-free version frees up your stove-top. Let the homemade broth simmer low & slow while you go about your day and add the homemade matzo balls at the end. Instructions to make this easy matzo ball soup recipe in the Instant Pot are also included.

Ingredients

Units Scale
  • 1 tablespoon oil (for Instant Pot only)
Matzo Balls
  • 1/2 cup matzo meal
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/4 teaspoon dried dill (optional)
Soup
  • 1/2 pound boneless, skinless chicken breasts or thighs (optional)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 celery stalks, sliced
  • 1/3 cup onion, diced
  • 2 small carrots, shredded, sliced or diced
  • 1 garlic cloves, minced
  • 1 1/2 teaspoon salt (or more)
  • 1 teaspoon dried thyme or another dried herb
  • 1/2 teaspoon pepper
  • 1 bay leaf

Instructions

Prepare the Matzo Balls:

  1. In a medium-size bowl, beat the eggs. Beat in the oil, matzo meal, salt, and dill if using. Mix in water until blended. Cover and refrigerate (minimum for 20-30 minutes).

Slow Cooker

  1. Add SOUP ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 3-4 hours or LOW 6-8.
  3. When the soup is done cooking, turn your slow cooker to HIGH if not already on.
  4. Remove matzo meal batter from the frig. Wet your hands. Form the matzo meal batter into 1-inch balls. Drop the balls into the soup. Cover and cook 30-40 minutes.
  5. Remove bay leaf before serving.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot.
  2. Add the celery, carrots, and onions and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off the Instant Pot.
  3. Add broth & water. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Stir in salt, pepper and thyme. Add the chicken if using.
  5. Close lid and seal valve. Set high pressure and cook for 20 minutes.
  6. When cooking time, is complete, manually release the pressure.
  7. Remove chicken from the pressure cooker. Shred the meat. Stir the shredded chicken back into the pot.
  8. Turn the Instant Pot to low sauté. 
  9. Remove matzo meal batter from the frig. Wet your hands. Form the matzo meal batter into 1-inch balls. Drop the balls into the soup. Cook uncovered for 30 minutes, stirring occasionally.
  10. Remove the bay leaf before serving.

Find it online: https://fitslowcookerqueen.com/slow-cooker-matzo-ball-soup/

Scroll to Top