Pressure Cooker Matzo Ball Soup

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 6 customer reviews
Pressure Cooker Matzo Ball Soup
Pressure Cooker Matzo Ball Soup
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Ingredients

  • 3 bone-in chicken thighs
  • 4 celery stalks
  • 2 yellow onions, diced
  • 3 carrots, diced
  • 4 garlic cloves
  • 3 parsley sprigs, chopped
  • 2 bay leaves
  • salt and ground black pepper to taste
  • 1/2 cup matzo meal
  • 2 eggs, slightly beaten
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking powder
  • salt and ground black pepper to taste

Appliances

For best results, we recommend using:

Directions

  1. Put chicken thighs, celery stalks, onion, carrots, garlic, parsley, and bay leaves into a pressure cooker; season with salt and pepper. Pour enough water into the cooker to cover ingredients by 2 inches.
  2. Seal lid on cooker and cook on High Pressure for 35 minutes.
  3. Relieve pressure naturally.
  4. While the soup cooks, mix matzo meal, eggs, vegetable oil, and baking powder together in a small bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for at least 10 minutes.
  5. Remove celery stalks from pressure cooker and discard. Remove chicken to a cutting board and strip and shred meat from the bones. Return shredded chicken to the pot.
  6. Press Sauté on pressure cooker and bring the soup to a boil.
  7. Roll matzo mixture into 1-inch balls and gently drop into the boiling soup; cook, stirring gently, until the matzo balls are heated through, about 30 minutes.
Mealthy tip:

Using bone-in chicken thighs adds incredible flavor to the soup while keeping the chicken perfectly tender and juicy. Make sure to dice the vegetables in similar size pieces to ensure even cooking.

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Kathryn Vess

Kathryn Vess says:

This recipe made a very flavorful broth, and in turn, the matzo balls absorbed the flavor of the broth, thus giving them a delightful flavor. The only thing that I did differently from this recipe was adding three parsnips along with the celery, carrots, chicken, etc. ingredients. This is the first time I've ever used a pressure cooker. Making matzo ball soup this way saved a lot of time and rendered a stronger, more flavorful broth. I will be making matzo ball soup more often than for Passover or when a friend is ill and in need of a "comfort food" now that I have this recipe and a pressure cooker.

Image of Blakely James

Blakely James says:

I can't follow directions and of course used boneless chicken thighs. It still had great flavor though! I also used baby carrots instead of whole carrots. Really good recipe.

Image of Garcia B

Garcia B says:

This recipe was super quick and easy. The matzo balls were light and fluffy. Love trying foods not native to my culture. I did add some hot sauce but that’s just because I live for spice!

Image of Melissa P

Melissa P says:

Made this recipe for my husband and he loved it. It’s like homemade chicken soup but with matzo balls instead of noodles. It doesn’t keep well the next time and this recipe makes a big batch so that’s the only thing to keep in mind. It was really delicious though.

Image of Laura Griffin

Laura Griffin says:

Very good, very easy Matzo ball soup recipe! If you haven't tried this, what are you waiting for?! The matzo balls soaked in all the delicious flavors from the broth. Solid broth recipe too, I will probably use again for other dishes.

Image of Katie Hason

Katie Hason says:

This matzo ball soup recipe was surprisingly delicious. A simple chicken soup with fluffy, light, sponge-like matzo balls. The broth was very flavorful as well. I'm glad I found this recipe, just in time for the holidays!