The Most Delicious and Soothing Matzo Ball Soup | Maxis Kitchen
The Most Delicious and Soothing Matzo Ball Soup
20 mins prepServes 6
The most delicious and soothing matzo ball soup 😊✨ I cooked and stored the matzo balls separate from the soup so the broth stayed clear and the balls didn't get soggy 👍🏼! I used the instant pot for the chicken soup which is the best method in my opinion, but also included directions for how to make it on the stove if you don’t have an instant pot. Hope you enjoy!
1. Sauté the onions in vegetable oil over medium heat until onions are golden brown and tender (5-7 mins); transfer into a large bowl and let cool for 10 minutes.
2. Add the dill, eggs, water, salt and pepper to the bowl with the onions; mix together and then fold in the matzo meal; cover and refrigerate for at least 1 hour up to 2 hours.
3. While the matzo ball mix is in the fridge, start the chicken soup; If making in the instant pot, add all of the ingredients (except half the dill) into the instant pot, stir, and pressure cook for 19 minutes; then do an instant release.
4. If making the soup on the stove, first sauté the veggies in 1 Tbsp oil, then add the rest of the ingredients (except half the dill) and bring to a boil and then cover and simmer on low for 35-40 mins until chicken is cooked through.
5. Remove the chicken and let it cool; shred it into small pieces and return to the soup along with the other half of the fresh dill.
6. To cook the matzo balls, bring a large pot of lightly salted water to a boil, add the matzo balls to the water and then reduce the heat to medium-low and cover and simmer for 30 minutes; remove with a slotted spoon and serve in the soup - enjoy!
