Crock Pot Chicken Matzo Ball Soup

More About This Recipe

• Ah, the joy of the slow cooker. For those nights when you’re in a hurry, or any time that you might be looking to use up some leftover matzo balls, this soup is a great solution. It’s all the goodness of a homestyle chicken soup, using matzo instead of noodles. Super easy, super hearty, super comforting. And the best part is that your slow cooker will do all of the work (oh, and it will make your home smell oh-so-delicious). Just throw everything in – carrots, celery, onion, garlic, a bay leaf, a few sprigs of fresh thyme, salt, pepper and some bone-in chicken (I used chicken legs). Let it all cook on low for about 8 hours, and then remove the chicken with a slotted spoon. It should just fall apart, but use a fork to shred it slightly if there are large pieces. Pull out the bones, and then return the shredded chicken to the soup. Once your broth is ready, go ahead and form the matzo balls. Stir together your matzo mix, vegetable oil and eggs, and then refrigerate for at least 10-15 minutes. Once chilled, remove it and form the dough into about 1-inch balls. Lay them carefully in the soup, and cover and cook for an additional 20 minutes until the matzo is done. Season with additional salt and pepper if needed. Carefully ladle out the soup so you don’t break the matzo balls, and serve! SO comforting and delicious!