Matzo Ball Soup
A classic Jewish chicken soup with fluffy matzo balls. Servings: 6-10. Ready in 1hr 30min (prep 15min, cook 1hr 5min).
⏱️ Prep: 15 min🍳 Cook: 65 min
Ingredients
| 3 | bone-in chicken thighs | |
| 4 | celery stalks | |
| 2 | yellow onions, diced | |
| 3 | whole carrots, diced | |
| 4 | garlic cloves | |
| 3 | fresh parsley sprigs, chopped | |
| 2 | bay leaves | |
| — | salt | |
| — | ground black pepper | |
| 0.5 cup | 120 ml | matzo meal |
| 2 | eggs, slightly beaten | |
| 2 tbsp | 30 ml | vegetable oil |
| 1 tsp | 5 ml | baking powder |
Instructions
Servings: 6-10 | Ready in: 1hr 30min | Prep time: 15min | Cook time: 1hr 5min
- Put chicken thighs, celery, onions, carrots, garlic, parsley, and bay leaves into inner steel pot of pressure cooker; season with salt and black pepper. Pour enough water into the cooker to cover ingredients by 2 inches.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 35 minutes on High Pressure. Let pressure release naturally. Press Cancel.
- 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 pressure cooker and discard. Transfer chicken to a cutting board and strip and shred meat from the bones. Return shredded chicken to the soup.
- Select Sauté on Normal and bring soup to a boil.
- Roll matzo mixture into 1-inch balls and gently drop into the boiling soup; cook, stirring gently, until the matzo balls are heated through, about 30 minutes.
Mealthy Tip: Using bone-in chicken thighs adds incredible flavor to the soup while keeping the chicken perfectly tender and juicy. Make sure to dice the vegetables in similar size pieces to ensure even cooking.