Slow Cooker Matzo Ball Soup

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 2 customer reviews
Slow Cooker Matzo Ball Soup
Slow Cooker Matzo Ball Soup


  • 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


For best results, we recommend using:


  1. Put chicken thighs, celery stalks, onion, carrots, garlic, parsley, and bay leaves into a slow cooker; season with salt and pepper. Pour enough water into the cooker to cover ingredients by 2 inches.
  2. Cook on Low for 6 hours.
  3. 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.
  4. Remove celery stalks from the cooker and discard. Remove chicken to a cutting board and strip and shred meat from the bones. Return shredded chicken to the pot.
  5. Roll matzo mixture into 1-inch balls and add to the soup.
  6. Cook on High for 1 hour.
Mealthy tip:

Include noodles for a heartier meal!


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

Very good matzo ball soup recipe. Also my first time making in a slow cooker! Can't wait to make this again later this year as the weather cools down.

Image of Greg Jones

Greg Jones says:

Surprisingly delicious matzo ball soup. Reminded me of chicken and dumplings. The matzo balls were a lot easier to make than I expected. They don't keep very well the next day, they get soggy, so I recommend making the balls fresh. Great dish, very good flavor.