• Prep 5 mins
  • Total 35 mins
  • Easy
  • Serves 6

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.


  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Cooking mode

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


  • 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


  • 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.