Matzah Ball Soup - A Slow Cooker Version
Makes about 12-14 matzah balls.
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Ingredients
Soup
- olive oil spray
- 1 lg 5-6 lb chicken
- 1 lg onion, peeled
- 1 lg carrot, peeled
- 1 lg stalk celery
- water
Matzah Balls
- 4 eggs separated
- 1/2 cup cold water
- 1/3 cup vegetable oil
- 1 tsp salt
- dash of pepper
- 1-1/4 cup matzah meal (I like Osem)
Instructions
Soup
- Spray the slow cooker with olive oil spray.
- Wrap chicken in cheesecloth and tie ends together.
- Wrap vegetables in cheesecloth and tie together.
- Add water ¾ of the way up the chicken.
- Watch carefully and add more water as desired.
- Cook on low for 6-8 hours.
Matzah Balls
- Beat egg whites with electric miser until fluffy.
- Beat egg yolks with water until foamy.
- Mix in oil, salt and pepper.
- Add matzah meal and mix well with a fork.
- Chill 1/2 hour. Form into 1" balls.
- Drop into 1 ½ quarts of boiling water and cook at a low boil for 20 minutes, covered.
- Remove matzah balls and refrigerate or drop into cooked chicken soup to heat before serving.
Notes
Using cheesecloth to strain the soup produces a very clear chicken soup. Lift the whole chicken out from the stock and no further straining is necessary for a clear broth.
These matzah balls almost always turn out light and fluffy and do not have hard centers. It has become my go to recipe for no fail even if beating the eggs whites is an extra step.
You can substitute schmaltz for the vegetable oil in the matzah balls. I use about 2 Tbsp of schmaltz when I have it.
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