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Slow Cooker Easy Matzo Ball Soup

Slow Cooker Easy Matzo Ball Soup

From The Hamilton Beach Test Kitchen

Added by Pat


  • 1 rotisserie chicken

Matzo Balls:

  • 2 large eggs, beaten
  • 1 cup matzo meal
  • 2 tablespoons schmaltz or vegetable oil
  • ¼ 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
  • ½ teaspoon coarse black pepper
  • Fennel fronds for garnish, if desired


  1. Remove skin and bones from chicken. Shred the meat and reserve the schmaltz (chicken fat). Set aside.
  2. 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.
  3. 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.
  4. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
  5. 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.
  6. Remove cooked parsley sprigs before serving and garnish with fennel fronds or additional parsley, if desired.

Serves:  8

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