Matzo Ball Soup
A comforting slow-cooker chicken soup with fluffy matzo balls.
🍳 Cook: 435 min
Ingredients
| 3 | bone-in chicken thighs | |
| 4 | celery stalks | |
| 2 | yellow onions, diced | |
| 3 | carrots, diced | |
| 4 | cloves garlic | |
| 3 | parsley sprigs, chopped | |
| 2 | bay leaves | |
| to taste | salt and ground black pepper | |
| 1/2 cup | 120 ml | matzo meal |
| 2 | eggs, beaten | |
| 2 tablespoons | 30 ml | vegetable oil |
| 1 teaspoon | 5 ml | baking powder |
Instructions
- Put chicken thighs, celery stalks, onion, carrots, garlic, parsley, and bay leaves into a slow cooker; season with salt and pepper. Pour enough water into the cooker to cover ingredients by 2 inches.
- Cook on Low for 6 hours.
- Mix matzo meal, eggs, vegetable oil, and baking powder together in a small bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for at least 10 minutes.
- Remove celery stalks from the cooker and discard. Remove chicken to a cutting board and strip and shred meat from the bones. Return shredded chicken to the pot.
- Roll matzo mixture into 1-inch balls and add to the soup.
- Cook on High for 1 hour.
Mealthy Tip: Include noodles for a heartier meal!
Servings: 8. Ready in: 7hr 15min.