Slow-Cooker Chicken Matzo Ball Soup

3.1 from 8 ratings

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.

Servings

servings

Ingredients

2 pound 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 cup water
1/2 teaspoon freshly ground black pepper
2 teaspoon salt
1/2 cup matzo ball mix
2 tablespoon 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.