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93% would make again

Slow-Cooker Matzo Ball Soup

featured in Five Make-Ahead Soups For Everyday Of The Week
Hitomi Aihara
Tasty Team

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

  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!

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

  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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