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Slow-Cooker Matzo Ball Soup

Perfect for Passover.

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Here's a video that shows you how to make it:

View this video on YouTube

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INGREDIENTS

Servings: 5-10

Soup

2 chicken breasts

1 cup onion, diced

2 stalks celery, chopped

2 carrots, chopped

1 teaspoon salt

½ teaspoon pepper

4 cups chicken stock

2 cups water

1 bay leaf

2 sprigs of thyme

Matzo Ball

1 cup matzo meal

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon pepper

¼ cup water

¼ cup vegetable oil

Topping (optional)
Dill

PREPARATION

# Add all ingredients for the soup in the slow cooker and cook on low for 8 hours or high for 4 hours.

# In the medium bowl, combine all ingredients for matzo balls. Mix well and refrigerate for 30 minutes to let the matzo absorb the liquid.

# Make matzo mixture into balls and set aside or in the fridge until the soup is done.

# Shred the chicken and place back into soup.

# Add the balls into the soup and cook for 30 minutes.

# Top it with dill or your choice of topping and enjoy!

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