Crock Pot Chicken Matzo Ball Soup Recipe

Name: Crock Pot Chicken Matzo Ball Soup
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 4 servings
Ingredients: 2 lb (1 kg) bone-in chicken (thighs, legs or breasts), skin removed; 2 large carrots, peeled and sliced; 2 celery stalks, chopped; 1 medium white onion, peeled and sliced; 3 cloves garlic, thinly sliced; 1 bay leaf; 3 sprigs fresh thyme; 8 cups water; 1/2 teaspoon freshly-cracked black pepper (or more to taste); 2 teaspoons salt (or more to taste); 1/2 cup matzo ball mix; 2 tablespoons vegetable oil; 2 eggs

Ingredients

2 lb (1 kg) bone-in chicken (thighs, legs or breasts), skin removed
2 large carrots, peeled and sliced
2 celery stalks, chopped
1 medium white onion, peeled and sliced
3 cloves garlic, thinly sliced
1 bay leaf
3 sprigs fresh thyme
8 cups water
1/2 teaspoon freshly-cracked black pepper (or more to taste)
2 teaspoons salt (or more to taste)
1/2 cup matzo ball mix
2 tablespoons vegetable oil
2 eggs

	PREP TIME 15m	COOK TIME 8h15m	TOTAL TIME 8h30m
YIELD 4 servings

Instructions

Add first 10 ingredients (chicken through salt) to a slow cooker and stir to combine. Cook covered on low heat for 8 hours.
Once cooked, remove the chicken with a slotted spoon and discard the bones.
The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken to the soup.
Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil and eggs until combined.
Refrigerate for 15 minutes to chill. Then remove and shape the mix into 1-inch balls.
Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes.
Season the soup one final time with additional salt and pepper if needed. Then serve!