Crock-Pot Matzo Ball Soup (from a box). Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done. Once your broth is ready, go ahead and form the matzo balls.
The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it's not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavor. You can cook Crock-Pot Matzo Ball Soup (from a box) using 4 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Crock-Pot Matzo Ball Soup (from a box)
- Prepare 1 box of Matzo mix & soup.
- Prepare 2 of egg.
- It's 2 tbs of oil.
- It's 10 cups of water.
The matzo balls will taste as if they came straight from Grandma's kitchen. To make the matzo balls, simply add the oil, eggs, parsley, and mix together. Take the soup back out of the refrigerator and bring to a simmer. Once cooked, remove the chicken with a slotted spoon and discard the bones.
Crock-Pot Matzo Ball Soup (from a box) step by step
- Prepare Matzo mix with eggs & oil. Refrigerate 15 mins..
- Add water & soup mix to crockpot. On high for 3 hour or until boiling. (I drop them in when liquid is hot and bubbly, but not boiling.) Time depends on crockpot..
- Add quarter size balls to pot. Let cook 30-60 mins. Til balls are fully cooked. Cut one open, should have consistent pale color all the way through..
Return the chicken to the soup. Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil, and eggs, until combined. Carefully place the balls in the soup. Matzo Ball Soup From the Box. Follow the instructions on the box to make the matzo balls.
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