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Slow-Cooker Matzo Ball Soup

by Hitomi Aihara


for 5 servings


  • 2 g
    chicken breast 2 g
  • 1 cup
    onion, diced (150 g)
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon
  • ½ teaspoon
  • 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
  • ½ teaspoon
  • ¼ cup
    water (60 mL)
  • ¼ cup
    vegetable oil (60 mL)
  • 4 eggs, beaten


  • fresh dill, to taste, optional
    Calories 337
    Fat 15g
    Carbs 36g
    Fiber 3g
    Sugar 4g
    Protein 10g

Estimated values based on one serving size.



  1. 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.
  2. 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.
  3. Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
  4. Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
  5. Add the matzo balls to the soup and cook for 30 minutes.
  6. Ladle the soup and matzo balls into bowls and garnish with fresh dill.
  7. Enjoy!




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