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matzah ball soup

Lovmi2byz avatar
Recipe by
Sabrina Stratton
@Lovmi2byz
Sequim, WA

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

  • 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
    water
  • 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
  • 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!
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