Chicken Matzo Ball Soup Recipe:

Stovetop Instructions:

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 let simmer for 30 minutes.

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 instructions below.

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

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.

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

Serves 6

Instant Pot Pressure Cooker Instructions:

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.  

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 instructions below.

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.

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

Serves 6

Remove chilled matzo ball batter from 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)

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.