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Crock Pot Chicken Matzo Ball Soup

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Crock Pot Chicken Matzo Ball Soup
  • Prep 15 min
  • Total 8 hr 30 min
  • Servings 4
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The ultimate comfort soup–and your slow cooker does all the work!
Jun 1, 2018

Ingredients

  • 2 lb (1 kg) bone-in chicken (thighs, legs or breasts), skin removed
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 medium white onion, peeled and sliced
  • 3 cloves garlic, thinly sliced
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 8 cups water
  • 1/2 teaspoon freshly-cracked black pepper (or more to taste)
  • 2 teaspoons salt (or more to taste)
  • 1/2 cup matzo ball mix
  • 2 tablespoons vegetable oil
  • 2 eggs

Steps

  • 1
    Add first 10 ingredients (chicken through salt) to a slow cooker and stir to combine. Cook covered on low heat for 8 hours.
  • 2
    Once cooked, remove the chicken with a slotted spoon and discard the bones. The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken to the soup.
  • 3
    Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil and eggs until combined. Refrigerate for 15 minutes to chill. Then remove and shape the mix into 1-inch balls.
  • 4
    Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes.
  • 5
    Season the soup one final time with additional salt and pepper if needed. Then serve!

Expert Tips

  • Tip 1
    Carefully ladle out the soup so you don’t break the matzo balls, and serve! SO comforting and delicious!

Nutrition Information

370 Calories, 17g Total Fat, 32g Protein, 22g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 4
Calories
370
Total Fat
17g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
175mg
Sodium
1350mg
Total Carbs
22g
Dietary Fiber
2g
Sugars
4g
Protein
32g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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