Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Slow-Cooker Matzo Ball Soup

by Hitomi Aihara

Ingredients

for 5 servings

Soup

  • 2 lb
    chicken breast (905 g)
  • 1 cup
    onion, diced (150 g)
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 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 Ball

  • 1 cup
    matzo meal (150 g)
  • 1 teaspoon
    baking powder
  • ½ teaspoon
    pepper
  • ¼ cup
    water (60 mL)
  • ¼ cup
    vegetable oil (60 mL)

Topping

  • fresh dill, to taste, optional

Advertisement

Preparation

  1. Add all ingredients for the soup in the slow cooker and cook on low for 8 hours or high for 4 hours.
  2. In the medium bowl, combine all ingredients for matzo balls. Mix well and refrigerate for 30 minutes to let the matzo absorb the liquid.
  3. Make matzo mixture into balls and set aside or in the fridge until the soup is done.
  4. Shred the chicken and place back into soup.
  5. Add the balls into the soup and cook for 30 minutes.
  6. Top it with dill or your choice of topping, as desired.
  7. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this