{VIDEO} Slow Cooker/Instant Pot Matzo Ball Soup

Matzo ball soup is a simple soup using matzo balls made from matzo meal, eggs, fat/oil, and water. Make this recipe in your slow cooker or Instant Pot.

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Free up your stove-top with this fuss-free vegetarian recipe for matzo ball soup. Matzo ball soup is a staple at most Passover seders but it can (and should in my opinion) be eaten year-round.

The Matzo Balls

The main ingredient in the matzo ball is matzo meal. Matzo [matza, matzah] is unleavened flatbread. Ground up, it’s matzo meal. I used the Manischewitz brand of matzo meal. No, this is not a sponsored post, they’re just a popular brand so I’ve been using them for years. The best way I can describe what matzo balls taste like when they’re cooked is small bread-like dumplings. Please note that matzo balls swell to almost double their size during their cooking time.

Schmaltz aka chicken fat is traditionally used when making matzo balls however it’s okay to substitute oil instead. I used vegetable oil because I didn’t have schmaltz. If you can get your hands on schmaltz, definitely use it because it will add a bit of extra flavor to your matzo balls.

This recipe makes approximately 8 matzo balls. Using a large 5-6 slow cooker, you can easily double the matzo recipe and make up to 16 matzo balls.

The Soup

The key to a good matzo ball soup is not just the matzo but the broth as well. I like to use a combination of chicken broth and water but if you find yourself without broth, you can use all water.

You need boiling hot water to cook the matzo balls so if you’re using the slow cooker, turn the setting to HIGH if you cooked the soup on LOW. I find the SAUTE mode on the electric pressure cooker (Instant Pot) cooks the matzo balls just fine.

before (slow cooker)

after (slow cooker)

Other meat-free soup recipes:

Slow Cooker/Instant Pot Vegetable & Lentil Soup

Slow Cooker French Onion Soup (Low-Carb/Keto)

Slow Cooker/Instant Pot Roasted Tomato Soup (Low-Carb, Paleo, Whole30)

Slow Cooker Matzo Ball Soup VIDEO:

Slow Cooker/Instant Pot Matzo Ball Soup

• Author: Fit SlowCooker Queen
• Prep Time: 20 minutes
• Cook Time: 2 hours 30
• Total Time: 2 hours 50 min
• Yield: Serves 4 1x

Scale 1x2x3x

Ingredients

Matzo Balls

• 1/2 cup matzo meal
• 2 large eggs
• 2 tbsp vegetable oil
• 2 tbsp water
• Pinch of salt

Soup

• 4 cups low-sodium chicken broth
• 2 cups water
• 2 celery stalks, sliced
• 1/3 cup onion, diced
• 2 small carrots, shredded (or diced)
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper
• 2 bay leaves

Instructions

Slow Cooker

1. Add SOUP ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 1-2 hours or LOW 2-4.
3. In a medium-size bowl, beat the eggs. Beat in the oil, matzo meal and salt. Mix in water. Cover and refrigerate minimum for 20-30 minutes.
4. When the time is up, wet your hands. Form the matzo meal batter into 1-inch balls. Turn your slow cooker to HIGH and drop the balls into the soup. Cover and cook 30-40 minutes.
5. Remove bay leaves before serving.

Instant Pot

1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot. Add onion, celery, carrot & garlic, and cook for a 2-3 minutes, stirring frequently.
2. Add the broth, and using a wooden spoon scrape well the bottom of the Instant Pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking. Stir in thyme, salt, pepper and bay leaves.
3. Close lid and seal valve. Set high pressure and set time for 10 minutes.
4. In a medium-size bowl, beat the eggs. Beat in the oil, matzo meal and salt. Mix in water. Cover and refrigerate minimum for 20-30 minutes.
5. When the time is up, wet your hands. Form the matzo meal batter into 1-inch balls.
6. Natural release pressure for 5 minutes then quick release remaining pressure.
7. Turn IP to saute mode and drop the matzo balls into the soup. Cover and cook 30-40 minutes.
8. Remove bay leaves before serving.

Notes

This makes approximately 8 matzo balls

Adding Chicken

You can add chicken to this recipe without a lot of extra work. For both the slow cooker and pressure cooker, add up to 1 pound of skinless chicken breasts or thighs with the soup ingredients. For the slow cooker, increase cook time to HIGH 2-3 hours or LOW 4-6 & for the pressure cooker increase cook time to 12 minutes. Once cook time is up, remove the chicken, shred and place it back in the soup. You can then add your matzo balls and continue cooking.

You will need a large 6-quart slow cooker or Instant Pot for this recipe.

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