There’s a certain magic in the air when the aroma of warm broth and freshly cooked matzo balls starts to fill your kitchen. It’s the kind of comfort that seems to wrap around you like a favorite sweater, evoking cozy memories of family gatherings and shared laughter. With my Instant Pot Matzo Ball Soup, you can embrace the essence of traditional Jewish cuisine in a fraction of the time. This quick and cozy recipe not only delivers a rich, flavorful broth that soothes the soul but also features light, fluffy matzo balls that will leave everyone asking for seconds. Perfect for chilly evenings or those moments when you need a hug in a bowl, this dish is as versatile as it is comforting. Are you ready to create a bowl of nostalgia in no time? Let’s dive in!
Why is This Soup So Special?
Comforting, familiar flavors: This Instant Pot Matzo Ball Soup offers the traditional richness of homemade broth, perfect for warming the heart and soul.
Quick and easy: With the help of an Instant Pot, cooking time is slashed, making it ideal for busy weeknights or last-minute gatherings.
Fluffy matzo balls: The unique texture of these matzo balls is both light and tender, elevating your soup experience to new heights.
Ultimate crowd-pleaser: This dish is perfect for family dinners or holiday celebrations like Hanukkah, ensuring that everyone leaves the table satisfied.
Versatile options: Whether you prefer chicken or want to explore a veggie-packed twist, the recipe can easily adapt to fit your dietary needs, much like our Vegan Beet Soup or Cozy One Pot Seafood Stew.
Instant Pot Matzo Ball Soup Ingredients
For the Broth
• Olive Oil – Adds richness and flavor. Substitute with vegetable oil if desired.
• Bone-in, Skin-on Chicken Breasts – Provides depth of flavor and a hearty base for the soup.
• Yellow Onion – Adds sweetness and aroma to the broth. Can be substituted with shallots for a milder taste.
• Carrots – Contributes sweetness and texture. Substitute with parsnips for a different flavor profile.
• Garlic – Enhances flavor. Use garlic powder if fresh is unavailable.
• Turmeric (optional) – Provides color and earthiness. Omit if preferred.
• Hot Water – Base for the soup. Use homemade chicken broth for more flavor.
• Salt & Pepper – Essential for seasoning the broth. Adjust to taste.
• Fresh Dill – Adds a fresh, herby note. Substitute with parsley if unavailable.
For the Matzo Balls
• Matzo Meal – Base for matzo balls, contributing texture. Use crushed saltine crackers in a pinch.
• Baking Powder – Helps matzo balls rise for a light texture. Promptly omit for Passover observance.
• Garlic Powder – Adds depth to matzo balls.
• Onion Powder – Enhances savory flavors.
• Ground White Pepper – Provides a milder heat. Substitute with black pepper if desired.
• Kosher Salt – Essential seasoning for the matzo ball mixture.
• Dried Dill – Adds flavor and complements fresh dill.
• Eggs – Binds the matzo ball mixture together, ensuring a cohesive texture.
• Schmaltz or Grapeseed Oil – Fat that contributes moisture to matzo balls. Substitute with vegetable oil.
This delightful Instant Pot Matzo Ball Soup not only fuels your soul but also invites warm memories to the table, no matter the occasion!
Step‑by‑Step Instructions for Instant Pot Matzo Ball Soup
Step 1: Sauté the Chicken
Begin by patting the bone-in, skin-on chicken breasts dry and seasoning generously with salt and pepper. Heat 2 tablespoons of olive oil in your Instant Pot using the “Sauté” function for about 2 minutes until shimmering. Add the chicken, browning each side for 4-5 minutes until golden brown, then remove the chicken from the pot and set aside.
Step 2: Build the Broth
In the same pot, add chopped yellow onion, sliced carrots, minced garlic, and optional turmeric for a warm color and earthiness. Stir everything together, sautéing for about 3 minutes until the onions become translucent. Pour in 8 cups of hot water (or homemade chicken broth) and mix well before returning the browned chicken to the pot.
Step 3: Pressure Cook
Seal the Instant Pot lid and set the valve to “Sealing.” Select the “Pressure Cook” setting and adjust the timer to 30 minutes. As the pot builds pressure, you’ll hear a gentle hissing, and after the timer beeps, let the pressure release naturally for about 10 minutes, which allows the flavors of your broth to deepen beautifully.
Step 4: Shred the Chicken
Once the natural pressure release is complete, carefully open the Instant Pot lid. Use tongs to remove the chicken and let it cool for a few moments. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the skin and bones, then set the shredded chicken aside while you prepare the matzo balls.
Step 5: Season the Broth
Switch the Instant Pot back to the “Sauté” function, allowing the broth to simmer gently. Taste and adjust the seasoning by adding salt and pepper as needed. This step ensures that your Instant Pot Matzo Ball Soup is perfectly flavorful before adding the matzo balls.
Step 6: Prepare the Matzo Ball Mixture
In a mixing bowl, combine 1 cup of matzo meal, 1 teaspoon baking powder, garlic powder, onion powder, ground white pepper, and kosher salt. In a separate bowl, whisk together 2 large eggs and 1 tablespoon of schmaltz or grapeseed oil until blended. Gradually mix the dry ingredients into the wet ingredients and refrigerate the mixture for 20 minutes, helping it to absorb moisture for fluffy matzo balls.
Step 7: Cook the Matzo Balls
Once chilled, wet your hands and roll the matzo mixture into balls, about the size of a golf ball. Gently drop them into the simmering broth. Cover the Instant Pot loosely with the lid, leaving a small gap, and let the matzo balls simmer for 30 minutes. This ensures they cook through and become light and fluffy.
Step 8: Final Touches & Serving
After the matzo balls have simmered, return the shredded chicken to the pot, allowing it to warm through. Ladle the Instant Pot Matzo Ball Soup into bowls, making sure each serving includes 2-3 matzo balls. Garnish with freshly chopped dill for a bright, herby finish, ready to be enjoyed with family and friends.
Expert Tips for Instant Pot Matzo Ball Soup
- Chill the Mixture: Refrigerating the matzo ball mixture for 20 minutes ensures the absorption of moisture, resulting in fluffy balls that won’t disintegrate in the broth.
- Monitor Seasoning: Adjust salt and pepper in the broth to meet your taste preferences during cooking; don’t wait until the end to enhance flavor!
- Careful Cooking: To prevent sogginess, drop the matzo balls gently into simmering broth; avoid vigorous stirring once they’re added.
- Keep it Cozy: If making in advance, consider cooking fresh matzo balls when it’s time to serve. They’ll keep the soup at its best texture!
- Veggie Alternatives: For a vegetarian spin, substitute chicken with hearty vegetables like mushrooms and use vegetable broth instead; the Instant Pot will still yield a delightful creamy texture!
Instant Pot Matzo Ball Soup Variations
Ready to put your own spin on this delicious soup? Discover how to customize these cozy flavors to delight your palate!
- Vegetarian Delight: Replace chicken with hearty vegetables like mushrooms and zucchini, paired with vegetable broth for a nourishing twist.
- Gluten-Free Option: Use gluten-free matzo meal or crushed gluten-free crackers for a comforting bowl without gluten.
- Herb Infusion: Experiment with fresh herbs like thyme or rosemary in the broth for an aromatic boost of flavor.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the broth for an unexpected heat that excites the taste buds.
- Extra Creamy: Stir in a splash of cream at the end, giving your broth a luxuriously silky texture—perfect for a special occasion.
- Citrus Zest: A squeeze of lemon or lime juice right before serving adds a delightful brightness that elevates the soup’s flavors.
- Sautéed Greens: Toss in some fresh spinach or kale during the last few minutes of cooking for a nutrient-packed soup.
- Chicken Variation: For a craving twist, try using smoked chicken for a deeper, more robust flavor profile that transforms the dish beautifully.
These variations not only enrich your Instant Pot Matzo Ball Soup but also offer fresh experiences for every gathering. If you love creative spins on classic comfort, you might also enjoy our mouthwatering One Pot Skillet or the heartwarming goodness of Cozy One Pot Seafood Stew. Feel free to explore these alternatives for a meal that satisfies every desire!
What to Serve with Instant Pot Matzo Ball Soup
There’s nothing quite like delightfully pairing your meal with sides that enhance the heartwarming experience of your soup.
- Crusty Bread: A warm, chewy loaf is perfect for dipping into the soothing broth, soaking up every drop of its rich flavors.
- Creamy Potato Latkes: These crispy potato pancakes provide a delightful contrast in texture and are a classic match for matzo ball soup.
- Garlic Roasted Broccoli: This vibrantly green side brings both a refreshing crunch and a subtle garlicky aroma that complements the flavors beautifully.
- Fresh Salad with Citrus Vinaigrette: A zesty salad brightens the meal, offering a refreshing counterbalance to the warm, comforting soup.
- Pickled Vegetables: The tangy crunch of pickles or sauerkraut enhances your soup and adds a delightful pop of flavor to every bite.
- Herbed Rice Pilaf: A light and fragrant side dish, rice pilaf absorbs the broth’s essence and fills each spoonful with deliciousness.
- Applesauce: This sweet side dish plays beautifully against the savory broth, providing a nostalgic touch that warms the heart.
- Sweet Strudel for Dessert: End your meal on a sweet note with a flaky strudel, its warm, spiced fruit filling perfect for cozy moments.
- Hot Tea or Lemonade: Pair your meal with a comforting beverage that not only warms but also soothes the soul, enveloping you in warmth.
Make Ahead Options
Planning for busy weeknights? This Instant Pot Matzo Ball Soup is perfect for make ahead meal prep! You can prepare the broth (step 2) up to 3 days in advance and store it in an airtight container in the refrigerator. To maintain the rich flavors, be sure to refrigerate any leftover chicken after shredding it. You can also make the matzo ball mixture (step 6) ahead of time and refrigerate it for up to 24 hours to enhance its fluffiness. When you’re ready to serve, simply reheat the broth, cook the matzo balls (step 7), and add the shredded chicken back to the pot for a cozy meal that tastes just as delicious as when it was freshly made!
How to Store and Freeze Instant Pot Matzo Ball Soup
Fridge: Store any leftover soup in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if needed.
Freezer: For longer storage, freeze the soup without matzo balls in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating.
Matzo Balls: To maintain their texture, freeze matzo balls separately after cooking. Lay them on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months.
Reheating Matzo Balls: If frozen, reheat matzo balls directly in simmering broth for a few minutes until warmed through, ensuring they stay fluffy!
Instant Pot Matzo Ball Soup Recipe FAQs
How do I choose the best chicken for my soup?
Absolutely! Look for bone-in, skin-on chicken breasts, which provide the best depth of flavor and a hearty base for your broth. The skin adds richness, while the bones help to create a more flavorful soup. If you prefer a leaner option, you may use skinless chicken, but the flavor may not be as robust.
What is the best way to store leftovers?
Very! Store any leftover Instant Pot Matzo Ball Soup in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave. You may want to add a splash of water or broth as you reheat to refresh the flavors.
Can I freeze this soup?
Absolutely! To freeze, omit the matzo balls as they can become soggy. Pour the cooled soup into a freezer-safe container and freeze it for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove over low heat.
What should I do if my matzo balls are falling apart?
Not to worry! If your matzo balls are falling apart, it typically means that the mixture needs to be chilled longer. Refrigerate the mixture for at least 20 minutes to allow it to absorb moisture and firm up. Also, when rolling the balls, ensure they are not too wet and roll them gently.
Are there any dietary considerations for this recipe?
Very! You can easily adapt this recipe for gluten-free diets by using gluten-free matzo meal or crushed saltine crackers. If you have allergies, make sure to check the labels of any pre-packaged ingredients, especially the matzo meal, for gluten content. Additionally, you can substitute chicken with hearty vegetables for a vegetarian option.
How can I keep the matzo balls fluffy?
Great question! To ensure your matzo balls are light and fluffy, refrigerate the mixture for 20 minutes prior to cooking. This helps them absorb moisture properly. Additionally, avoid vigorous stirring after you’ve added them to the broth; gently dropping them into simmering broth will help keep them intact as they cook.
Instant Pot Matzo Ball Soup: Cozy Comfort in Minutes
Ingredients
Equipment
Method
- Pat the chicken dry, season with salt and pepper, and sauté in olive oil for 4-5 minutes per side until golden brown.
- Add onions, carrots, garlic, and turmeric to pot; sauté for 3 minutes until onions are translucent.
- Pour in hot water and return the chicken to the pot, sealing the lid and pressure cooking for 30 minutes.
- After cooking, shred the chicken and set it aside.
- Taste the broth and adjust seasoning with salt and pepper.
- In a bowl, combine matzo meal, baking powder, garlic powder, onion powder, white pepper, and kosher salt; in another bowl, whisk eggs and fat, then combine. Refrigerate for 20 minutes.
- Roll the matzo mixture into golf ball-sized balls and drop them into the simmering broth, covering the pot loosely. Cook for 30 minutes.
- Return shredded chicken to the pot, ladle soup into bowls, and garnish with dill.
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