Chicken Matzo Ball Soup Recipe - Stovetop and Instant Pot Instructions (2024)

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Chicken Matzo Ball Soup Recipe – Chicken Dumpling Soup

Stovetop and Instant Pot Pressure Cooker Instructions

Chicken Matzo Ball Soup is considered Jewish comfort food with the popular nickname of “Jewish Penicillin” because it is the soup that can cure anything! Just ask any Jewish Mother, and they will tell you their recipe is thebest version which of course is made with love. Chicken matzo ball soup also happens to be the traditional soup served during the Passover Seder holiday. The matzo ball dumplings in the soup represent the unleavened bread that the Israelites ate during the eight days journey when they escaped slavery from ancient Egypt. For this recipe, instructions are provided to cook on the stovetop and the Instant Pot pressure cooker. Ellen Easton shares this recipe as part of her Passover Seder dinner menu.

Stovetop Instructions
Instant Pot Pressure Cooker Instructions

Recipe by Reva Paul © and photo by Ellen Easton ©2020 – All Rights Reserved

Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.

History of Matzo Balls:

Matzo balls are also known asknoedel orknoedelawhich was a European tradition that Germans, Austrians, Alsatains, and the Polish used in their soups. These dumplings were made from the leftover crumbs of matzo bread. In the 1930’s, the Manischewitz company in the United States, which produces and sells kosher foods, began packaging and selling them as “Alsatain Feathery Balls.” It is believed that Jewishvaudeville comedians started dubbing them as “Matzo Balls.” The texture of the matzo balls can be light as a feather and float on top of the soup or denser causing them to sink down the soup. Many refer the matzo balls as either “floaters” or “sinkers” and the topic is of much debate on which is preferred.

History source:
Celebrating Passover:The History and Symbolism of Matzo Balls, The Salt What’s On Your Plate, NPR.org, April 3, 2015
How to Master Matzo Ball Soup, Bon Appetit, Recipes section, by Alison Roman, April 2nd, 2014

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Chicken Matzo Ball Soup Recipe:

Course:Soup

Cuisine:Jewish

Keyword:Chicken Matzo Ball Soup Recipe

Servings: 6 servings

Author: Ellen Easton 2020 - All Rights Reserved

Ingredients

Chicken Matzo Ball Soup:

  • 6cups (1 1/2-quarts)chicken broth*
  • 1/2cupcelery,chopped
  • 1/2cupcarrots,sliced
  • 1mediumonion,chopped
  • 1wholechicken breast(about 2 pounds), skinless or 5 or 6 chicken tenders
  • 1teaspoonReva Paul’s seasoning mix**
  • 1teaspoonsalt
  • 1tablespoon of curlyparsley,finely chopped

Matzo Balls:

  • 2largeeggs,slightly beaten
  • 2tablespoonsvegetable oilor rendered chicken fat aka "schmaltz"***
  • 1/2cupManischewitz® Matzo Meal
  • 1teaspoon of Reva Paul's Seasoning Mix**
  • 2tablespoons curly parsley,finely chopped
  • 2tablespoonsManischewitz® brothor soup broth****

Instructions

Chicken Matzo Ball Soup Instructions:

  1. Stovetop Instructions:

  2. In a large pot over medium heat, add the chicken broth, celery, carrots, onion, chicken, seasoning mix, and parsley. Stir together and bring to a boil. Reduce the heat to medium-low and letsimmer for 30 minutes.

  3. When the chicken turns white, remove from the pot; dice or shred into small bite size pieces and place chicken back into the pot. Keep on a low heat. While the soup is cooking, prepare the matzo balls. See Matzo Ball recipe and instructionsbelow.

  4. Reheat soup mixture over medium heat until boiling. Drop matzo balls into a pot of boiling soup.

  5. Cover with a lid and reduce heat back down to medium-low. Let simmer until matzo balls are thoroughly cooked, about 30 to 40 minutes. (Do not open lid to disturb the matzo balls or soup during this time). Salt and pepper the soup to taste. Serve soup while warm.

  6. Ladle 2-3 matzo balls with chicken soup into each individual bowl. Garnish each bowl with fresh parsley or dill and enjoy!

  7. Serves 6

  8. Instant Pot Pressure Cooker Instructions:

  9. Add the chicken broth, celery, carrots, onion, chicken, seasoning mix, and parsley to the inner pot and stir everything together. Cover with a lid and close the lid to the sealing position. Make sure the pressure valve is also closed to the sealing position. Press the Manual button and adjust to a High-Pressure setting. Next, set the cooking time for 15 minutes. When the cooking time is finished, let the pressure naturally release until you see the pressure float pin drop (this should take about 15-20 minutes). Open the lid and set aside.

  10. Remove the chicken from the inner pot; dice or shred into small bite size pieces and place chicken back into the inner pot. While the chicken soup is cooking, prepare the matzo balls.See Matzo Ball recipe and instructionsbelow.

  11. Drop the matzo balls into the inner pot with the chicken soup. Note: Make sure not to overcrowd the matzo balls, you need to leave room for expansion while they steam in the pressure cooker. Keep in mind, they will double in size when done cooking so make sure there is room for them to grow! You can freeze extra matzo balls to use another time. (You can probably fit 9-10 uncooked matzo balls in a 6 quart Instant Pot, about 12 matzo balls should fit in an 8 quart Instant Pot.)Cover with a lid and close the lid to the sealing position. Press the Manual button, and adjust to a High-Pressure setting. Set the cooking time for 15 minutes. then quick-release the remaining pressure. You may need to cover the pressure valve with a towel to catch any liquids they may spurt out. Salt and pepper the soup to taste.

  12. Ladle 2-3 matzo balls with chicken soup into each individual bowl. Garnish each bowl with fresh parsley or dill and enjoy!

  13. Serves 6

Matzo Ball Instructions:

  1. Remove chilled matzo ball batterfrom refrigerator. Moisten hands with olive oil. Place a sheet of wax paper on the countertop surface for your work area. On wax paper form batter into matzo balls, approximately 1 inch in diameter. (No need to make the matzo balls bigger as they will expand while cooking)

  2. Matzo Ball Freezing Tip:You can freeze the cooked matzo balls for later use. Place the matzo balls on a cookie sheet and place in the freezer uncovered for one hour. After the matzo balls are individually frozen, you can then place them in a resealable freezer bag to store in the freezer for up to 6 months and they will not stick together. When ready to use, let the matzo balls thaw to room temperature before adding to the soup stock.

Recipe Notes

*For homemade chicken broth see recipe for Traditional Jewish Chicken Soup.

**Reva Paul's Seasoning Mix:
2-1⁄2 tablespoons onion powder
2-1⁄2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon pepper

Place all ingredients in a bowl and mix together. Store in a container, preferably with a dual shaker with an easy to spoon out top. Store in a cool, dry place until ready to use.

***If making homemade chicken broth, rendered chicken fat (or schmaltz), is the layer of fat that thickens at the surface of the broth after it has cooled down. Scrape the fat off the surface to use in the matzo ball mixture or wrap in plastic to freeze for later use in recipes like homemade biscuitsinstead of shortening.

****Can substitute water

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Chicken Matzo Ball Soup Recipe - Stovetop and Instant Pot Instructions (10)

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Comments and Reviews

Chicken Matzo Ball Soup Recipe - Stovetop and Instant Pot Instructions (2024)

FAQs

How do you know when matzo ball soup is done? ›

Once all of the matzo balls are in the boiling water, reduce the heat to low, cover, and simmer for 20 minutes. Remove 1 matzo ball with a slotted spoon. Cut in half to check for doneness. The matzo ball is done when the inside is not dark or wet.

How long to heat up matzo ball soup? ›

REHEATING INSTRUCTIONS:

Bring chicken broth to a boil; add matzo balls to the simmering pot for 10-15 min., or until heated through.

Is matzo ball soup good for you? ›

The heat of the soup, the carbohydrates in the matzo balls, the extra liquid for hydration, and the chemical properties of the broth all combine to help the body power through a cold. And, in addition to the medicinal benefits, matzo ball soup provides a comforting taste of home. In a popularly cited study, Dr.

What is matzo ball soup made of? ›

In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.

Do matzo balls float when they're done? ›

Whether you prefer a light and fluffy matzo ball or a chewier and denser one, there is a recipe out there for you to try. One thing is for sure though, every matzo ball floats right out of the pot, then sinks. Even the dense and chewy version sunk after soaking in broth overnight.

Can you over cook matzo balls? ›

Note that they'll “look done” after about 10 minutes, however it really does take around 45 minutes to cook all the way to the center of the ball. If you cut one open and the center looks yellow and grainy, like the batter, it's not done yet. You can't overcook a matzo ball.

Why are my matzo balls hard in the middle? ›

Why do matzo balls get so hard? - Quora. The answer to why some matzah balls come out like rubber balls instead of fluffy clouds, is the addition of water to the batter. It doesn't matter if you add flat water or seltzer to the mix, just don't do it.

How long to heat chicken soup? ›

A handy rule to remember is that if you are reheating a chicken or meat broth or clear soup, bring it to a boil for three minutes to be sure of killing off any possible harmful bacterial growth.

Why are my matzo balls too soft? ›

The density is directly related to the egg/matzo meal ratio. Too much matzo meal makes a golf ball. So, what you should do is add matzo meal according to whatever recipe you use less 1 or 2 tablespoons; mix and then add matzo meal a little at a time until you just "feel" the mixture change to a slightly stiffer mix.

Can diabetics have matzo balls? ›

"Certain ingredients, like carrots and dill, are incredibly healthy. However, the matzo ball itself can be very high in carbohydrates, and so I recommend making the matzo ball from almond flour to increase your fibre intake, for better blood sugar and cholesterol management."

What is served with matzo ball soup? ›

The best side dishes to serve with matzo ball soup are Jewish brisket, gefilte fish, zucchini noodles, rice pilaf, cholent, shakshuka, potato pancakes, garden salad, beet salad, stuffed bell peppers, cucumber salad, sliced avocado, challah bread, steamed asparagus, pickled red cabbage, and coconut rice.

What is the healthiest soup to eat why? ›

Vegetable soup is one of the best soups to eat. Vegetable soup is made with potatoes, carrots, onions, green beans and green peas. The combined nutrition of each vegetable adds a great number of vitamins and minerals to your diet. Potatoes are a good source of potassium and carrots provide beta carotene.

What ethnicity is matzo ball soup? ›

German, Austrian, and Alsatian Jews were the first to prepare matzo balls for their soup; middle eastern Jews introduced additional variations. An early recipe for matzoh ball soup, made with beef stock, is found in The Jewish manual, or, Practical information in Jewish and modern cookery (1846).

How do you keep matzo balls from falling apart? ›

Chill the matzo mixture: The mixture should be chilled for at least 30 minutes up to 2 days before shaping the matzo balls. This gives the matzo meal time to absorb the liquid, resulting in more cohesive matzo balls that don't fall apart during cooking.

How do you know when soup is done cooking? ›

Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients.

Why are my matzo balls dark in the middle? ›

If your matzo balls aren't looking light on the inside, then there's still time to save the soup! Toss them in a larger pot so they have more space to evenly cook, and let them simmer for another ten minutes — just be sure to keep the lid on so you're not stuck with any "sinkers."

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