Crockpot Matzo Ball Soup

Every Jewish girl knows about Matzo Ball Soup. It's the comfort king when you're sick or when it's cold outside. This crockpot recipe can easily be adapted to what ingredients you have at home.

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Servings: 4

Prep Time: 00:20

Cook Time: 04:20


5 frozen chicken tenders

chopped veggies

3 cloves garlic, minced

8 cups liquid


noodles (opt)

Matzo Balls

matzo mix

2 eggs

1 tbsp oil


1Place frozen chicken in bottom of crockpot. Top with chopped veggies (I used carrots, zucchini, and onion) and garlic. Add liquid on top. (This can be a combination of bone broth, chicken broth, cream, milk, water, etc. Use what you have!) Stir in seasonings (I used 1 drop each of rosemary and thyme essential oil; they're very potent so a little goes a long way! As well as some salt and pepper to taste.)

2Cook on high for 4 hours or low for 8 hours.

3After about 3-1/2 hours, use two forks to shred the chicken. Prepare the matzo ball mix according to the package. After refrigerating for 10 minutes, form the matzo balls and keep covered in the refrigerator until you're ready to use them.

4When the time is up, add the noodles if you're using them and the matzo balls. Cover and continue cooking for about 20 minutes.

Additional Notes

This recipe can be tailored to what ingredients you have on hand, which is what I love about it!

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