Crock Pot Matzo Ball Soup
Passover and Thanksgiving – the two holidays I count down to each year, waiting and waiting till I get to taste my step-mom’s matzo balls, eggplant dip, brisket, passover trifle… the list goes on. Then our endless thanksgiving treats – fried turkey, dirty rice, jello salad, apple pie, etc, etc. I could keep going but that would just be mean :). I wish I had the time to make some of this stuff on my own but I just don’t, and I can count so many times I wish I had some homemade matzo ball soup. So here it is! A crock pot matzo ball soup recipe, just like your momma makes :)!
The food isn’t the only reason I can’t wait for these holidays (although it’s a pretty big reason). I LOVE being with my family. There is nothing better than getting together at these dinners laughing, eating amazing food, and getting to catch up with everyone now that we are all in such different places in our lives. My sister is away at college, my little brother is a big New Yorker now, and my older brother is married to the most amazing woman EVER, but they have their own lives – so it’s such a treat when Jeannie makes these feasts and we get to laugh and hang out and just get to be with each other. The holidays are the best! 🙂
Here is a little preview of Jeannie’s beautiful seder table. She is the Jewish Martha Stewart… it’s amazing how perfect everything always looks…. good training for me :).
Ingredients
- 2 lb. bone in chicken
- 4 carrots, peeled and roughly diced
- 3 stalks of celery, roughly diced
- 1 medium onion, roughly chopped
- 3 cloves of garlic, minced
- 1 bay leaf
- 4 sprigs of thyme
- 10 sprigs of fresh parsley
- 1/4 tsp. dried dill
- 1/4 tsp. dried celery seed
- 1/2 to 1 tbsp. Osem Chicken Style Consommé Instant Soup and Seasoning Mix
- 40 oz. water (I use half chicken broth, half water)
- salt and pepper, to taste
- 1 package of matzo ball mix
- 2 tbsp. safflower oil
- 2 eggs
- 2 sprigs of parsley, minced
Instructions
- Add the first 13 ingredients to your crock pot, cover, and set heat to low for 8 hours.
- Once the soup is cooked, strain chicken and vegetables, and remove skin and bones from chicken. The vegetables will be too soft to use so throw them out or find an alternate use. Place the chicken back in the broth and refrigerate for at least 1 hour to make it easier to skim the fat off the top.
- To make the matzo balls, simply add the oil, eggs, parsley, and mix together. Refrigerate the mixture at least 30 minutes, and then take it out and form 1 inch balls. Take the soup back out of the refrigerator and bring to a simmer. Add in the matzo balls, (I also add freshly chopped carrots here), cover, and cook for 20 minutes. Be sure to adjust seasoning one last time, and sprinkle a bit of fresh dill on top when you are ready to serve!
- Enjoy!
This is a great take on a classic dish and i’m showing my wife this for our passover seder. Good Yuntif to all!
We LOVE Matzo ball soup! SO excited you posted this!!
This sounds delicious
I’ve actually never in my life tasted a matzo ball. I’ve always wanted to but never have. That table setting is gorgeous. Sounds like you have a great time at holiday gatherings.
This looks amazing, right down to the table settings. I don’t have a slow cooker, but yet another reason to go get one!
Your table looks so beautiful! I’m sure you had a wonderful family gathering!!!
Ok…confession time…I’ve never had Matzo Ball Soup! That needs to change, yours looks delicious!!
I have never tried Matzo balls, but they have always looked good to me. With this one being in the crock pot that is a BIG score for me! Anything that doesn’t take long to prepare I am all over!
I love Matzo Ball Soup, and would love to make it in the crock pot, pinning!