A classic for Passover, Matzo Ball Soup is a comforting and easy soup to whip up for your Seder celebration. This soup features Jewish dumplings made with matzo meal served in a simple, but delicious chicken broth flavored with fresh veggies.
TIP: To save on time and dishes, you can cook the matzo balls directly in the soup mixture. Add them in during the last 15-20 minutes of the cooking time. The stock will likely become cloudy using this method, and you may need to add more stock (as the dumplings will absorb some).
TIP: To make this dish heartier, add pieces of cooked chicken to the soup. This can also easily be made vegetarian by using vegetable stock.
Step-by-step instruction without your screen going to sleep
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
1440g
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
6 cups
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Utensils
Medium Bowl
Whisk
Wooden Spoon
Cooking Pot
Step 1
Begin by preparing the matzo balls. In a medium bowl, whisk together the vegetable oil and eggs. Add the matzo ball mix packet and stir with a fork until combined. Allow to rest in the refrigerator for 15 minutes. Add salted water to a medium pot and bring to a boil on the stove.
Step 2
Turn the unit on, open the lid, and flip the SmartSwitch to Air Fry/Stovetop. Select SEAR/SAUTE, set temperature to HI. Select START/STOP to begin heating.
Step 3
Add two tablespoons olive oil to the pot, and then add the onion, celery and carrots. Sauté, stirring occasionally until the veggies are tender, about 10-15 minutes. Season with salt and ground black pepper as desired. Add the chicken stock and stir to combine. Bring to a simmer and then lower the temperature to LO, and continue to cook for 20 minutes.
Step 4
Remove matzo ball mixture from refrigerator and form into 1-inch round balls. Add the matzo balls to the boiling water on the stove, cover, and reduce to a simmer. Cook for 15 minutes, then drain.
Step 5
When the matzo balls are done cooking, drain and add to soup. Continue cooking on LO for 5 minutes for the matzo balls to soak up flavor from the soup.
Step 6
When cooking is complete, transfer soup to serving bowls. Garnish with fresh parsley.
Begin by preparing the matzo balls. In a medium bowl, whisk together the vegetable oil and eggs. Add the matzo ball mix packet and stir with a fork until combined. Allow to rest in the refrigerator for 15 minutes. Add salted water to a medium pot and bring to a boil on the stove.
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
1440g
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
6 cups
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Step 2 of 6
Turn the unit on, open the lid, and flip the SmartSwitch to Air Fry/Stovetop. Select SEAR/SAUTE, set temperature to HI. Select START/STOP to begin heating.
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
1440g
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
6 cups
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Step 3 of 6
Add two tablespoons olive oil to the pot, and then add the onion, celery and carrots. Sauté, stirring occasionally until the veggies are tender, about 10-15 minutes. Season with salt and ground black pepper as desired. Add the chicken stock and stir to combine. Bring to a simmer and then lower the temperature to LO, and continue to cook for 20 minutes.
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
1440g
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
6 cups
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Step 4 of 6
Remove matzo ball mixture from refrigerator and form into 1-inch round balls. Add the matzo balls to the boiling water on the stove, cover, and reduce to a simmer. Cook for 15 minutes, then drain.
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
1440g
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
6 cups
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Step 5 of 6
When the matzo balls are done cooking, drain and add to soup. Continue cooking on LO for 5 minutes for the matzo balls to soak up flavor from the soup.
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
1440g
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Matzo Ball Dough
2 tablespoons
vegetable oil
2
large eggs
1 packet
matzo ball mix
Soup
2 tablespoons
olive oil
1
yellow onion, diced
3
stalks celery, diced
3
medium carrots, peeled and diced
6 cups
homemade or storebought chicken stock
Kosher salt, as desired
Ground black pepper, as desired
For serving
¼ cup
flat leaf parsley, chopped
Step 6 of 6
When cooking is complete, transfer soup to serving bowls. Garnish with fresh parsley.
