Slow-Cooker Matzo Ball Soup


Here is what you’ll need!

Servings: 5-10

2 chicken breasts
1 cup onion, diced
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon salt
½ teaspoon pepper
4 cups chicken stock
2 cups water
1 bay leaf
2 sprigs of thyme

Matzo Ball
1 cup matzo meal
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon pepper
¼ cup water
¼ cup vegetable oil

Topping (optional)

Add all ingredients for the soup in the slow cooker and cook on low for 8 hours or high for 4 hours.
In the medium bowl, combine all ingredients for matzo balls. Mix well and refrigerate for 30 minutes to let the matzo absorb the liquid.
Make matzo mixture into balls and set aside or in the fridge until the soup is done.
Shred the chicken and place back into soup.
Add the balls into the soup and cook for 30 minutes.
Top it with dill or your choice of topping and enjoy!

Check us out on Facebook! –

Green Cuisine
Licensed via Warner Chappell Production Music Inc.

Created by

Rheina Avila

Kyra Lau

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.