Find the recipe and more at:
https://everydaygoodthinking.ca/recipe/slow-cooker-easy-matzo-ball-soup/
Slow Cooker Easy Matzo Ball Soup
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Ingredients
Matzo Balls:
- 2large eggs, beaten
- 1cup matzo meal
- 2tablespoons schmaltz or vegetable oil
- 1/4cup chicken stock
- 2tablespoons chopped parsley
- 1teaspoon baking powder
- 1teaspoon salt
- 1/2teaspoon coarse black pepper
Soup Stock:
- 28ounces chicken stock
- 4cloves garlic minced
- 3large carrots, peeled, cut into ½-inch slices
- 2 celery ribs, cut into ½-inch slices
- 1large onion, quartered
- 2sprigs Parsley
- 2teaspoons salt
- 1/2teaspoon coarse black pepper
- Fennel fronds for garnish, if desired
Instructions
- Remove skin and bones from chicken. Shred the meat and reserve the schmaltz (chicken fat). Set aside.
- For the matzo balls, in a large bowl, stir together eggs, matzo meal, 2 tablespoons schmaltz, ¼ cup chicken stock, parsley, baking powder and 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate.
- In a slow cooker crock, stir together shredded chicken, remaining schmaltz, 28 ounces chicken stock, garlic, carrots, celery, onion, parsley, 2 teaspoons salt and ½ teaspoon black pepper.
- Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
- Meanwhile, using rounded tablespoons, roll matzo mixture into balls. With 30 minutes remaining on HIGH or 1 hour on LOW drop the balls into the soup mixture. Cook until matzo balls are firm.
- Remove cooked parsley sprigs before serving and garnish with fennel fronds or additional parsley, if desired.