You don’t need to spend hours over the stove working on that comforting chicken matzo ball soup, let the slow-cooker put all the effort in, so you don’t have to.
This recipe is courtesy of Tablespoon.
Add the first 10 ingredients (from the chicken to the salt) to the slow-cooker, and stir to combine. Cover, and cook on a low heat for 8 hours.
Once cooked, remove the chicken with a slotted spoon and discard the bones. Return the chicken to the soup.
Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil, and eggs, until combined. Refrigerate for 15 minutes to chill. Remove from the refrigerator and shape into 1-inch balls.
Carefully place the balls in the soup. Cover and cook for 20 minutes.
Season with salt and pepper and serve immediately.