Crock Pot Chicken Matzo Ball Soup

The ultimate comfort soup…but this time your crock pot does all the work!

Wait, there's more! Read the blog post about this recipe.

Crock Pot Chicken Matzo Ball Soup

gimmesomeovenRecipe by gimmesomeoven

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15 minutes

8 hours 30 minutes

4 Servings

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    Ingredients

    • 2 lbs. bone-in chicken, skin removed (I used chicken legs)
    • 2 large carrots, peeled and sliced
    • 2  celery stalks, chopped
    • 1 medium white onion, peeled and vertically sliced
    • 3 cloves garlic, thinly sliced
    • 1  bay leaf
    • 3 sprigs fresh thyme
    • 8 cups water
    • 1/2 tsp. (or more to taste) freshly-cracked black pepper
    • 2 tsp. (or more to taste) salt
    • 1/2 cup matzo ball mix
    • 2 Tbsp. vegetable oil
    • 2  eggs

    Directions

    1. 1Add first 10 ingredients (chicken through salt) to a slow cooker and stir to combine. Cook covered on low heat for 8 hours.
    2. 2Once cooked, remove the chicken with a slotted spoon and discard the bones. The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken to the soup.
    3. 3Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil and eggs until combined. Refrigerate for 15 minutes to chill. Then remove and shape the mix into 1-inch balls.
    4. 4Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes.
    5. 5Season the soup one final time with additional salt and pepper if needed. Then serve!

    Categories: Soups & Stews, Comfort Foods, Slow Cooker

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    Anonymous User
    Anonymous said:

    Made this tonight and it was delicious AND easy! Will be making it again for Passovers to come:)

    3/26/2013 7:50:49 PM

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