Instant Matzo Ball Soup

Jewish Chicken Soup and Knadel
Jewish Chicken Soup and Knadel
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Ingredients

Adjust Servings:
For the Soup:
2 ½ pounds Chicken drumsticks or chicken thighs (with bone and skin)
2 quarts Water
4 ribs Celery (with leaves, cut into 2-inch lengths)
1 Onion chopped
4 Carrots peeled, cut into 1-inch chunks
4 cloves Garlic peeled and smashed
4 sprigs Parsley
1 Bay leaf large, or 2 small leaves
2 tsp Kosher Salt or to taste
Black pepper (freshly ground, to taste or as desired)
Fresh dill optional: chopped leaves or parsley, for garnish
For the Matzo Balls:
3 Large eggs
3 tbsp Vegetable oil (or chicken schmaltz or duck fat)
¾ cup Matzo meal
¾ tsp Salt
1 tsp Baking powder
1 tbsp Parsley optional: fresh , chopped

Nutritional information

454
calories
15,1g
fat
14,8g
carbohydrates
59,7g
protein
239mg
cholesterol
982mg
sodium
Ingredients
  • For the Soup:

  • For the Matzo Balls:

Instant Matzo Ball Soup

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Instant Matzo Ball Soup is traditionally eaten by Jewish folk during their high holidays and festival celebration meals. This classic is an all time favorite and one of my personal bests.

The clear chicken broth is what does it for me! I recommend boiling the matzo balls separately until they are soft and fluffy before adding them to the soup. Otherwise, as in this recipe, using an instant pot or pressure cooker will do the trick!

To make Instant Matzo Ball Soup, you will need the following ingredients:

Ingridiens for Instant Matzo Ball Soup

So, how to make Instant Matzo Ball Soup?

Steps to make Instant Matzo Ball Soup

1

Prepare broth

30

In a large instant pot or pressure cooker, add chicken thighs, water, celery, onion, carrots, garlic, parsley, bay leaf, kosher salt, and pepper. Seal tightly and select the manual setting, “high pressure” for 35 minutes. Once the time is up, carefully release the pressure naturally for 30 minutes.

2

Beat eggs for matzo ball mix

2

In a large bowl, lightly beat eggs.

3

Add remaining ingredients

3

Add vegetable oil or fat, matzo meal, salt, baking powder, and chopped parsley. Mix well to combine.

4

Refrigerate

Set aside in the refrigerator until you are ready to shape your matzo balls.

5

Strain broth

5

With a slotted spoon, remove chicken and vegetables and set aside in a large bowl. Strain the broth through a fine mesh strainer, discarding any solids such as garlic pieces, leaves, etc.

6

Boil broth

Pour the broth back into the Instant Pot, set it to “sauté” and bring everything to a boil.

7

Shape matzo balls

Using your hands, slightly moistened with water, shape the mixture into small balls. You should be able to make about 12-15 little matzo balls.

8

Boil matzo balls

40

Add the matzo balls to the boiling broth and turn the function to “low setting” for 30 minutes.

9

Simmer matzo balls

Cover pot and simmer for 40 minutes. Be sure to return the setting to “sautée” after 30 minutes as the Instant Pot will automatically turn to “keep warm.”

10

Add the vegetables and chicken

1

Add the vegetables and chicken back to the pot of soup.

11

Serve

Serve hot, directly from your pot!

Jewish festivals and holidays wouldn’t be the same without serving this Instant Matzo Ball Soup to your table of guests. And another great kitchen hack to curing a winter cold. Let us know if you love it as much as we do and tag #cookmerecipes online when you’ve tried it for yourself.

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I love it! Thanks for sharing recipe!

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