Slow Cooker Chicken Soup with Matzo Balls

Although it is not strictly traditional, adding dill to the matzo balls adds a fresh note to this slow-cooked soup.

Serves: 6Hands-on: 15 minutesTotal: 7 hours 30 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 8 cups chicken stock
  • 1 stalk celery, diced
  • 2 medium carrots, peeled and thinly sliced
  • 1½ tsp. chopped dill
  • 1 large onion, peeled and diced
  • 1½ cups shredded cooked chicken
  • 1 cup boiling water
  • 1 cup matzo meal
  • 1 large egg
  • 1 cup cooked egg noodles

Directions

  • Put the stock, celery, carrots, dill, and onion into a 4- to 5-quart slow cooker. Cook on low for 6 hours.
  • Add the chicken and cook for 1 hour.
  • Mix the boiling water, matzo meal, egg, and in a large bowl until smooth. Form into 2" balls. Drop them into the soup, cover, and cook for 15 minutes.
  • Serve with egg noodles.

Recipe Information

Serves: 6

Ingredients

  • 8 cups chicken stock
  • 1 stalk celery, diced
  • 2 medium carrots, peeled and thinly sliced
  • 1½ tsp. chopped dill
  • 1 large onion, peeled and diced
  • 1½ cups shredded cooked chicken
  • 1 cup boiling water
  • 1 cup matzo meal
  • 1 large egg
  • 1 cup cooked egg noodles

Directions

  • Put the stock, celery, carrots, dill, and onion into a 4- to 5-quart slow cooker. Cook on low for 6 hours.
  • Add the chicken and cook for 1 hour.
  • Mix the boiling water, matzo meal, egg, and in a large bowl until smooth. Form into 2" balls. Drop them into the soup, cover, and cook for 15 minutes.
  • Serve with egg noodles.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat9g
Saturated Fat2.5g
Cholesterol80mg
Sodium510mg
Total Carbohydrate38g
Dietary Fiber2g
Sugars8g
Protein22g