matzah ball soup
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.
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yield
10 serving(s)
prep time
20 Min
cook time
3 Hr 20 Min
method
Slow Cooker Crock Pot
Ingredients For matzah ball soup
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1 pkglipton mazah ball mix
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2 Tbspkosher consomme powder
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1/2 Tbspground rosemary
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1/2 Tbspground oregano
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1/2 ccarrots, chopped
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1/2 ccelery, chopped
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2 1/2 - 3 cwater
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1whole chicken
How To Make matzah ball soup
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1Rinse chicken on cold water, removing giblets.
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2Place chicken breastside up in Crock-Pot, add water
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3Sprinkle with oregano and rosemary
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4Cook on 'high' for 3 hours, add consomme powder and stir if needed
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5Last thirty minutes of cooking, prepare 1 packet of matzah ball mix accorsing to directions on the box
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6Put a large pot in the sink, place a strainer over the pot. Pour contents of crockpot into pot
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7In a seperate bowl, break apart the chicken seperating meat from bones. Toss bones
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8Over a medium heat add 1/2 cup of chicken meat, add carrots and celery to the pot.
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9Bring to a boil and add matzah balls one at a time.
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10Bring to a simmer on a low-medium heat and cook another 10-15 minutes letting the matzah balls expand
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11Serve immediately in bowls, 3 matzah balls per bowl and if wanted add a spring of rosemary or parsley to garnish
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Matzah Ball Soup:
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