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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


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.


  • 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


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.