If you haven’t tried matzo ball soup, you’re missing out. Think comforting chicken soup for the soul mixed with chicken and dumplings. This Jewish deli staple is a simple, satisfying soup and is a welcome addition to your Passover Seder or weeknight dinner table.

This easy slow cooker matzo ball soup recipe cooks from start to finish in your Hamilton Beach® slow cooker. We used a grocery store shortcut and bought a rotisserie chicken to use in the soup. Buying rotisserie chicken is an easy (and not to mention, a huge time-saver) way to add protein to your meals throughout the week.

Remove the chicken from the bones and shred. Be sure to reserve the schmaltz (or chicken fat) that collects at the bottom of the rotisserie chicken container. The fat will add lots of flavor and richness to the soup.

Then make the matzo balls. In a large bowl, stir together eggs, matzo meal, schmaltz, chicken stock, fresh parsley, baking powder, salt and pepper. Cover the mixture and refrigerate.

In the slow cooker crock, mix shredded chicken, more schmaltz (see, we told you it would come in handy), chicken stock, garlic, carrots, celery, onion, parsley sprigs, salt, and pepper. Cook the soup broth HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.

Before the soup is completely finished cooking, make your matzo balls (we used two spoons to help form the balls). When there is 30 mins left on HIGH or an hour left on LOW, drop the matzo balls into the soup broth. The balls cook in the soup broth and soak up the all the delicious flavor. Cook until the matzo balls are firm.

Remove the parsley sprigs from the soup and serve. Garnish the soup with fennel fronds or a little bit fresh parsley, whichever you prefer.

Serve this hearty soup, packed with shredded chicken and tasty dumplings, as the main course or serve it alongside other Passover favorites like charoset and brisket for a beautiful holiday meal.

Slow Cooker Easy Matzo Ball Soup

Ingredients

1 rotisserie chicken

Matzo Balls:

2 large eggs, beaten
1 cup matzo meal
2 tablespoons schmaltz or vegetable oil
1/4 cup chicken stock
2 tablespoons chopped parsley
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon coarse black pepper

Soup Stock:

28 ounces chicken stock
4 cloves garlic minced
3 large carrots, peeled, cut into ½-inch slices
2 celery ribs, cut into ½-inch slices
1 large onion, quartered
2 sprigs Parsley
2 teaspoons salt
1/2 teaspoon coarse black pepper
Fennel fronds for garnish, if desired

Servings:

Units:

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.