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Crock Pot Chicken Matzo Ball Soup

Gimme Some Oven Recipe by
(3 reviews)
Crock Pot Chicken Matzo Ball Soup
  • Prep Time 15 min
  • Total Time 8 hr 30 min
  • Servings 4
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Crock Pot Chicken Matzo Ball Soup

The ultimate comfort soup–and your slow cooker does all the work!

Ingredients

2
lb bone-in chicken (thighs, legs or breasts), skin removed
2
large carrots, peeled and sliced
2
celery stalks, chopped
1
medium white onion, peeled and sliced
3
cloves garlic, thinly sliced
1
bay leaf
3
sprigs fresh thyme
8
cups water
1/2
teaspoon freshly-cracked black pepper (or more to taste)
2
teaspoons salt (or more to taste)
1/2
cup matzo ball mix
2
tablespoons vegetable oil
2
eggs

Directions

  • 1 Add first 10 ingredients (chicken through salt) to a slow cooker and stir to combine. Cook covered on low heat for 8 hours.
  • 2 Once 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 Meanwhile, 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 Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes.
  • 5 Season the soup one final time with additional salt and pepper if needed. Then serve!
See Step By Step

Step By Step  

Crock Pot Chicken Matzo Ball Soup

As prepared by Gimme Some Oven,

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


The holidays have arrived! Along with busy schedule, travel, and everything else that comes with the whirlwind of the end of the year. No complaints – I love this time of year. But sometimes it’s hard to squeeze in time to get dinner on the table!

Making Crock Pot Chicken Matzo Ball Soup in crockpot

So for the nights when you’re in a hurry, or any time that you might be looking to use up some leftover matzo balls, this soup is a great solution! It’s all the goodness of a homestyle chicken soup, using matzo instead of noodles. Super easy, super good for you, and the best part is that your slow cooker will do all of the work (oh, and it will make your home smell oh-so-delicious).

Holding matzo ball

Here’s the how-to:

1)   Ah, the joy of the slow cooker. Just throw everything in – carrots, celery, onion, garlic, a bay leaf, a few sprigs of fresh thyme, salt, pepper and some bone-in chicken (I used chicken legs). Let it all cook on low for about 8 hours, and then remove the chicken with a slotted spoon. It should just fall apart, but use a fork to shred it slightly if there are large pieces. Pull out the bones, and then return the shredded chicken to the soup.

2)   Once your broth is ready, go ahead and form the matzo balls. Stir together your matzo mix, vegetable oil and eggs, and then refrigerate for at least 10-15 minutes. Once chilled, remove it and form the dough into about 1-inch balls. Lay them carefully in the soup, and cover and cook for an additional 20 minutes until the matzo is done. Season with additional salt and pepper if needed.

3)   Carefully ladle out the soup so you don’t break the matzo balls, and serve! SO comforting and delicious!

Crock Pot Chicken Matzo Ball Soup, ready to eat

See Recipe
Tips  

Ah, the joy of the slow cooker. For those nights when you’re in a hurry, or any time that you might be looking to use up some leftover matzo balls, this soup is a great solution. It’s all the goodness of a homestyle chicken soup, using matzo instead of noodles. Super easy, super hearty, super comforting. And the best part is that your slow cooker will do all of the work (oh, and it will make your home smell oh-so-delicious). Just throw everything in – carrots, celery, onion, garlic, a bay leaf, a few sprigs of fresh thyme, salt, pepper and some bone-in chicken (I used chicken legs). Let it all cook on low for about 8 hours, and then remove the chicken with a slotted spoon. It should just fall apart, but use a fork to shred it slightly if there are large pieces. Pull out the bones, and then return the shredded chicken to the soup. Once your broth is ready, go ahead and form the matzo balls. Stir together your matzo mix, vegetable oil and eggs, and then refrigerate for at least 10-15 minutes. Once chilled, remove it and form the dough into about 1-inch balls. Lay them carefully in the soup, and cover and cook for an additional 20 minutes until the matzo is done. Season with additional salt and pepper if needed. Carefully ladle out the soup so you don’t break the matzo balls, and serve! SO comforting and delicious!

Nutrition Information 
No nutrition information available for this recipe
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