Chicken Matzah Ball Soup



  • 1/2 fryer chicken without giblets and neck meat, remove skin
  • 1 cup carrots chopped
  • 2 leek stalks, chopped (about 1.5 cup)
  • 6 celery stalks, chopped (about 1.5 cup)
  • 1/2 medium yellow onion, chopped
  • 4 cups chicken broth (or vegetable broth)
  • 2 bay leaves
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • Matzah Balls:
    • 1 packet of matzah ball mix
    • 2 Tbsp extra virgin olive oil
    • 2 eggs


  1. Prepare and place all the ingredients, except for the matzah balls, in your crockpot.
  2. Cook on LOW for 8 hours (HIGH for 4 hours)
  3. Mix the matzah ball ingredients and place in the refrigerator for 15 minutes.
  4. After 15 minutes, take out the matzah ball dough and create quarter size matzah balls.
  5. Put the matzah balls back in the refrigerator.
  6. During the last 30 minutes of the soup cooking, place the matzah balls into the soup and they will cook and puff up!
  7. After your cooking time as been reached, your soup is ready! It might be hot, be careful!
Find this recipe featured on my post, Week 9 Crockpot Meal: Chicken Matzah Ball Soup!

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