3.125
8 ratings

Slow-Cooker Chicken Matzo Ball Soup

Let your Crock-Pot do all the work on this comforting chicken matzo ball soup
Slow-Cooker Chicken Matzo Ball Soup

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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.

Ingredients

  • 2 Pounds bone-in chicken, skin removed
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 white onion, peeled and sliced
  • 3 garlic cloves, thinly sliced
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 8 Cups water
  • 1/2 Teaspoon freshly ground black pepper
  • 2 Teaspoons salt
  • 1/2 Cup matzo ball mix
  • 2 Tablespoons vegetable oil
  • 2 eggs

Directions

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.

Nutritional Facts
Servings4
Calories Per Serving642
Total Fat44g67%
Sugar3gN/A
Saturated11g55%
Cholesterol250mg83%
Protein47g93%
Carbs14g5%
Vitamin A392µg44%
Vitamin B120.9µg14.9%
Vitamin B61mg48.6%
Vitamin C13mg21%
Vitamin D0.9µg0.2%
Vitamin E3mg14%
Vitamin K14µg18%
Calcium94mg9%
Fiber2g10%
Folate (food)45µgN/A
Folate equivalent (total)45µg11%
Iron3mg19%
Magnesium68mg17%
Monounsaturated20gN/A
Niacin (B3)16mg81%
Phosphorus413mg59%
Polyunsaturated9gN/A
Potassium689mg20%
Riboflavin (B2)0.4mg26%
Sodium1410mg59%
Thiamin (B1)0.2mg14.4%
Trans0.3gN/A
Zinc4mg24%