MATZO BALL SOUP
Warm and cozy, matzo ball soup always fills you with warm fluff. This version is simple, straightforward and perfect for beginners.
Ingredients
Matzo balls
- 2 eggs {beaten}
- 1/2 teaspoon of sea salt
- 3 tablespoons of olive oil
- 1 teaspoon of dried dill
- 2 teaspoons of dried parsley
- 2/3 cup matzo flour
- 2 1/4 teaspoon water
Soup
- 1 cup onion {diced}
- 1 lb. chicken breast {cut into small pieces}
- 2 garlic cloves {minced}
- 6 cups of chicken broth
- 2 cups carrots {peeled, sliced} {~ 4 medium carrots}
- 1 cup celery {thinly sliced} {~ 2 stalks}
Equipment
- Instant pot
- Mixing bowl
Instructions
Make the matzo balls
First, combine matzo ball ingredients in medium bowl. Refrigerate for 30 minutes.
Then, roll the cold matzo mixture into 1-inch balls. Put aside.
Make the soup
Add the chicken broth, carrots, celery, garlic, onions and diced chicken to the Instant Pot. Stir to combine.
Add the matzo balls to the broth.
Lock the lid in place and set the steam release handle (valve on top) to “Seal”. Press Manual> High pressure> 5 minutes.
When the Instant Pot has finished cooking, it will beep and change to “keep warm”. Let it sit with the lid on for 20 minutes, then perform a manual release with the nozzle set to ventilation.
Instructions for the cooker
Bring the chicken broth, carrots, celery, garlic, onions and diced chicken to a boil in a saucepan.
Reduce the heat to medium-low and gently drop the matzo balls into the soup.
Cover tightly and simmer for about 35 minutes or until cooked through. Happy Cooking Time.
