This comforting Instant Pot Matzo Ball Soup is a warm hug in a bowl! It features fluffy matzo balls swimming in a savory chicken broth, making it perfect for cozy days.
You know it’s a success when the matzo balls float like little clouds. I love serving it with a sprinkle of fresh parsley—it’s like a little burst of happy green! 🌿
Key Ingredients & Substitutions
Olive Oil: This oil adds a rich flavor to the soup. If you’re looking for alternatives, you could use avocado oil or canola oil. I sometimes use a blend of butter and olive oil for added taste!
Onion: A large onion is crucial for a flavorful base. If you have a different type of onion on hand, like shallots or red onions, feel free to use those as they can give a unique twist.
Chicken Broth: Homemade broth is great, but store-bought works well too. For a vegetarian option, use vegetable broth instead. Just remember to adjust seasoning accordingly!
Matzo Meal: This is the star ingredient for the matzo balls. If you can’t find it, you could use breadcrumbs, but the texture may differ. Gluten-free matzo meal is also available for those with dietary restrictions.
Fresh Herbs: Dill is optional but adds freshness. If you don’t have dill, you can swap it with thyme or omit it altogether. Fresh parsley is a must for flavor!
How Do I Form and Cook the Perfect Matzo Balls?
Making matzo balls can be tricky, as you want them fluffy but not dense. Here are some tips to nail this step:
- Mix the matzo meal and eggs gently. Overmixing can lead to tough matzo balls.
- Chilling the mixture allows it to firm up, which helps in forming balls. Aim for about 30 minutes in the fridge.
- Wet your hands before rolling to prevent sticking. This makes shaping them much easier!
- Drop the balls gently into the soup to avoid splashing, and ensure there’s space for them to expand during cooking.
How to Make Instant Pot Matzo Ball Soup
Ingredients You’ll Need:
For the Soup:
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional)
- Lemon wedges for serving (optional)
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1-2 tablespoons water (as needed)
How Much Time Will You Need?
This comforting soup requires about 15 minutes of preparation time and 25 minutes to cook in the Instant Pot. The matzo ball mixture needs to rest in the fridge for 30 minutes, so plan for a total of about 1 hour including prep and cooking time. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare the Matzo Balls:
In a mixing bowl, combine the matzo meal, eggs, chopped parsley, a pinch of salt, and about 1-2 tablespoons of water. Mix everything together until it’s well combined. Cover the bowl with plastic wrap and let the mixture chill in the refrigerator for 30 minutes. This helps the matzo balls hold their shape!
2. Sauté the Vegetables:
Next, turn on your Instant Pot and select the ‘Sauté’ function. Pour in the olive oil and add the diced onion, sliced carrots, and sliced celery. Sauté these colorful veggies for about 5-7 minutes, stirring occasionally, until they start to soften up. Then, add the minced garlic and sauté for another minute until you can smell those yummy aromas!
3. Add Broth and Chicken:
Now it’s time to pour in the chicken broth. Add the shredded cooked chicken and give it a good stir to combine. Season the soup with salt and pepper to taste; remember that you can always adjust the seasoning later!
4. Make the Matzo Balls:
With your hands slightly wet (this prevents sticking), take the chilled matzo mixture and form it into balls, each about 1 inch in diameter. You should have nice, round matzo balls ready to go into the soup.
5. Cook the Soup:
Gently drop the matzo balls into the soup in the Instant Pot. Close the lid, making sure the valve is set to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ function, and cook on high pressure for 10 minutes. This will allow the flavors to meld beautifully!
6. Release Pressure:
Once the cooking time is up, carefully turn the valve to ‘Venting’ to perform a quick release. Wait until the pressure has completely released, then open the lid carefully—watch out for steam!
7. Serve:
Stir in the fresh dill if you’re using it, and adjust seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and serve with lemon wedges on the side for a zesty twist. Enjoy your comforting bowl of Instant Pot Matzo Ball Soup!
Can I Use Store-Bought Matzo Balls Instead?
Yes! Store-bought matzo balls can save you time. Just follow the package instructions for cooking, usually boiling in water, and then add them to the soup after pressure cooking to warm through.
What Can I Substitute for Chicken Broth?
You can use vegetable broth for a lighter taste or homemade chicken stock if you have it on hand. Just be mindful that this might slightly alter the flavor, so you may need to adjust the seasoning accordingly.
How to Store Leftover Soup
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you have added matzo balls, they might absorb the broth, so consider storing matzo balls separately and adding them to the soup upon reheating.
Can I Freeze Matzo Ball Soup?
Absolutely! Freeze the soup in a freezer-safe container for up to 3 months. It’s best to freeze without matzo balls to maintain their texture. To reheat, thaw in the fridge overnight and heat on the stove or in the Instant Pot on the ‘Sauté’ setting until warmed through.
