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.
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