• 2 lbs. chicken, bone-in, skin removed (I like the dark meat)
  • 2 carrots, large, peeled and sliced
  • 2 celery stalks, chopped
  • 1 onion, white, medium, peeled and vertically sliced
  • 3 cloves garlic, thinly sliced
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 8 c. water
  • 1/2 tsp. pepper, black, fresh cracked
  • 2 tsp. salt, or more to taste
  • 1/2 c. matzo ball mix
  • 2 T. vegetable oil
  • 2 eggs

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Slow Cooker EASY Matzo Ball Soup has all the flavors of a great chicken soup. Enjoy this one during the holidays!

  1. Combine chicken, carrots, celery, onion, garlic, bay leaf, thyme, water and salt and pepper to a slow cooker and stir.
  2. Cover.  Cook on Low for 8 hours.
  3. Remove chicken with a slotted spoon and discard the bones. The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken meat to the soup.
  4. In the last hour before the soup is done, stir together the matzo ball mix, vegetable oil and eggs in a separate bowl until combined. Place in the refrigerate for 15 minutes to chill so you can shape the mix into 1-inch balls.
  5. Gently place the balls in the soup, being careful not to burn yourself.
  6. Cover.  Cook for an additional 20 minutes.

Optional: Thin dried noodles, can be added in the last 20 minutes.

If needed, season with salt and pepper one last time before serving.

Happy Crocking!

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Slow Cooker Matzo Ball Soup

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