93% would make again
Slow-Cooker Matzo Ball Soup
featured in Five Make-Ahead Soups For Everyday Of The Week
Tasty Team
July 01, 2019
Ingredients
for 5 servings
Soup
- 2 g chicken breast (2 g)
- 1 cup onion (150 g), diced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken stock (960 mL)
- 2 cups water (480 mL)
- 1 bay leaf
- 2 sprigs fresh thyme
Matzo Balls
- 1 cup matzo meal (150 g)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup water (60 mL)
- ¼ cup vegetable oil (60 mL)
- 4 eggs, beaten
Topping
- 1 teaspoon fresh dill, to taste, optional
Nutrition Info
- Calories 944
- Fat 60g
- Carbs 83g
- Fiber 3g
- Sugar 12g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Make the soup: Add the chicken breasts, onion, celery, carrot, garlic, salt, pepper, chicken stock, water, bay leaf, and thyme to a slow cooker and cook on low for 8 hours or high for 4 hours.
- Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Mix well and refrigerate for 30 minutes to let the matzo meal absorb the liquid.
- Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
- Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
- Add the matzo balls to the soup and cook for 30 minutes.
- Ladle the soup and matzo balls into bowls and garnish with fresh dill.
- Enjoy!
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