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:
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.
In a large bowl, lightly beat eggs.
Add vegetable oil or fat, matzo meal, salt, baking powder, and chopped parsley. Mix well to combine.
Set aside in the refrigerator until you are ready to shape your matzo balls.
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.
Pour the broth back into the Instant Pot, set it to “sauté” and bring everything to a boil.
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.
Add the matzo balls to the boiling broth and turn the function to “low setting” for 30 minutes.
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.”
Add the vegetables and chicken back to the pot of soup.
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.
I love it! Thanks for sharing recipe!
