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.

4
Servings
718
Calories Per Serving
Deliver Ingredients

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

Total Fat
19g
27%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
218mg
73%
Carbohydrate, by difference
64g
49%
Protein
72g
100%
Vitamin A, RAE
536µg
77%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
396mg
40%
Choline, total
230mg
54%
Fiber, total dietary
8g
32%
Folate, total
180µg
45%
Iron, Fe
25mg
100%
Magnesium, Mg
173mg
54%
Manganese, Mn
2mg
100%
Niacin
32mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1010mg
100%
Riboflavin
1mg
91%
Selenium, Se
95µg
100%
Sodium, Na
1613mg
100%
Thiamin
1mg
91%
Water
491g
18%
Zinc, Zn
5mg
63%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.