Matzah Ball Soup

Sabrina Stratton


This is my chicken matzah ball soup recipe. It was my first time making it on my own and this was actually a learning process too. Served it during the Passover Seder April 2019 and it was HUGE hit and kids loved the matzah balls, light and fluffy. And the broth wasn't overpowering.


☆☆☆☆☆ 0 votes

20 Min
3 Hr 20 Min
Slow Cooker Crock Pot


  • 1 pkg
    lipton mazah ball mix
  • 2 Tbsp
    kosher consomme powder
  • 1/2 Tbsp
    ground rosemary
  • 1/2 Tbsp
    ground oregano
  • 1/2 c
    carrots, chopped
  • 1/2 c
    celery, chopped
  • 2 1/2 - 3 c
  • 1
    whole chicken

How to Make Matzah Ball Soup


  1. Rinse chicken on cold water, removing giblets.
  2. Place chicken breastside up in Crock-Pot, add water
  3. Sprinkle with oregano and rosemary
  4. Cook on 'high' for 3 hours, add consomme powder and stir if needed
  5. Last thirty minutes of cooking, prepare 1 packet of matzah ball mix accorsing to directions on the box
  6. Put a large pot in the sink, place a strainer over the pot. Pour contents of crockpot into pot
  7. In a seperate bowl, break apart the chicken seperating meat from bones. Toss bones
  8. Over a medium heat add 1/2 cup of chicken meat, add carrots and celery to the pot.
  9. Bring to a boil and add matzah balls one at a time.
  10. Bring to a simmer on a low-medium heat and cook another 10-15 minutes letting the matzah balls expand
  11. Serve immediately in bowls, 3 matzah balls per bowl and if wanted add a spring of rosemary or parsley to garnish

Printable Recipe Card

About Matzah Ball Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Jewish
Dietary Needs: Low Fat Kosher
Other Tag: For Kids
Hashtags: #kosher #Passover

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