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Slow Cooker/Instant Pot Matzo Ball Soup

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

Ingredients

Matzo Balls

Soup

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