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Instant Pot Matzo Ball Soup

Instant Pot Matzo Ball Soup: Cozy Comfort in Minutes

Instant Pot Matzo Ball Soup offers a warm, flavorful broth and fluffy matzo balls in a fraction of the time.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soups
Cuisine: Jewish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Olive Oil Substitute with vegetable oil if desired.
  • 2 pieces Bone-in, Skin-on Chicken Breasts Provides depth of flavor.
  • 1 medium Yellow Onion Can be substituted with shallots.
  • 2 medium Carrots Can substitute with parsnips.
  • 2 cloves Garlic Use garlic powder if fresh is unavailable.
  • 1/2 teaspoon Turmeric Optional.
  • 8 cups Hot Water Use homemade chicken broth for more flavor.
  • to taste Salt & Pepper Essential for seasoning.
  • 1/4 cup Fresh Dill Substitute with parsley if unavailable.
For the Matzo Balls
  • 1 cup Matzo Meal Use crushed saltine crackers in a pinch.
  • 1 teaspoon Baking Powder Omit for Passover observance.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Ground White Pepper Substitute with black pepper if desired.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Dried Dill
  • 2 large Eggs
  • 1 tablespoon Schmaltz or Grapeseed Oil Substitute with vegetable oil.

Equipment

  • Instant Pot

Method
 

Preparation Steps
  1. Pat the chicken dry, season with salt and pepper, and sauté in olive oil for 4-5 minutes per side until golden brown.
  2. Add onions, carrots, garlic, and turmeric to pot; sauté for 3 minutes until onions are translucent.
  3. Pour in hot water and return the chicken to the pot, sealing the lid and pressure cooking for 30 minutes.
  4. After cooking, shred the chicken and set it aside.
  5. Taste the broth and adjust seasoning with salt and pepper.
  6. 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.
  7. Roll the matzo mixture into golf ball-sized balls and drop them into the simmering broth, covering the pot loosely. Cook for 30 minutes.
  8. Return shredded chicken to the pot, ladle soup into bowls, and garnish with dill.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 30mgIron: 1.2mg

Notes

Ensure to refrigerate the matzo ball mixture to achieve the best texture.

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