If you’re craving a cozy, classic comfort food that warms both the heart and soul, you have to try this Instant Pot Matzo Ball Soup Recipe. It’s a stellar way to enjoy the tender, fluffy matzo balls swimming in a rich, savory chicken broth accented with fresh veggies and a hint of dill. What makes this recipe irresistible is how it takes a beloved traditional dish and transforms it into a quick, fuss-free meal by harnessing the magic of the Instant Pot—perfect for busy weeknights or when you want that homemade taste without hours of waiting.
Ingredients You’ll Need
Gathering your ingredients for this Instant Pot Matzo Ball Soup Recipe is simpler than you might think, but each one plays an essential role in creating the perfect balance of flavor, texture, and color. From the fluffy matzo balls to the nourishing broth, these staples come together to deliver a soup that’s both wholesome and soul-satisfying.
- 4 large eggs: The key binder that gives the matzo balls their light and airy texture.
- 1/4 cup vegetable oil: Adds moisture to the matzo balls, keeping them tender and silky.
- 1 cup matzo meal: The main ingredient for the matzo balls, providing classic structure and flavor.
- 1/4 cup water: Helps to hydrate the matzo meal for the perfect dough consistency.
- 1 teaspoon salt: Enhances and balances all the flavors in the matzo ball dough and broth.
- 1/4 teaspoon black pepper: Offers a gentle warmth and depth without overpowering the soup.
- 8 cups chicken broth: The hearty base that brings everything together with rich, savory notes.
- 2 carrots, peeled and sliced: Adds subtle sweetness and a pop of color to the soup.
- 2 stalks celery, sliced: Provides a fresh, aromatic crunch that complements the broth.
- 1 onion, diced: Lends natural sweetness and complexity to the soup’s flavor profile.
- Fresh dill for garnish: Adds a bright, herbal finish that elevates every spoonful.
How to Make Instant Pot Matzo Ball Soup Recipe
Step 1: Prepare the Matzo Ball Mixture
Start by whisking together the eggs, vegetable oil, and water in a large bowl until well combined. Then stir in the matzo meal, salt, and black pepper. This step is crucial because the matzo meal needs time to absorb the liquids properly, so let the mixture rest while you prep your veggies.
Step 2: Shape the Matzo Balls
With wet hands, gently form the batter into small balls about the size of a walnut. Try not to pack them too tightly, as you want those matzo balls to stay light and fluffy once cooked.
Step 3: Sauté the Vegetables
Switch your Instant Pot to the sauté setting and add a splash of oil. Toss in the diced onion, carrots, and celery, stirring occasionally until they soften slightly and release their lovely aromas. This step builds a flavor base that makes the broth extra comforting and full-bodied.
Step 4: Add Broth and Matzo Balls
Pour in the chicken broth carefully, then gently place the matzo balls on top. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. The Instant Pot will do the heavy lifting, cooking the matzo balls perfectly tender while infusing the soup with rich flavor.
Step 5: Release Pressure and Serve
Once cooking is complete, carefully perform a quick pressure release. Open the lid and give the soup a gentle stir to mix the ingredients without breaking up your delicate matzo balls. Your soup is now ready for the finishing touch—fresh dill and a warm bowl.
How to Serve Instant Pot Matzo Ball Soup Recipe
Garnishes
Fresh dill is the star garnish here, adding a bright, herbaceous note that lifts the bold flavors of the broth and complements the gentle matzo balls beautifully. You can also sprinkle a little freshly ground black pepper or chopped parsley if you like an extra pop of color.
Side Dishes
Pair this soothing soup with crusty bread or warm challah to soak up every last drop of broth. A simple light salad or roasted vegetables offer a nice balance without stealing the show from your main event—the Instant Pot Matzo Ball Soup Recipe.
Creative Ways to Present
For a fun twist, serve your soup in individual bread bowls or clear glass mugs to showcase those delightful matzo balls floating amongst the colorful veggies. It’s a charming way to elevate a family favorite for special occasions or casual dinners alike.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container and refrigerate promptly. It will keep well for up to 3 days, with the flavors continuing to deepen overnight.
Freezing
This recipe freezes beautifully! Pop the soup (without the dill garnish) into freezer-safe containers, making sure to leave some room for expansion. It can last up to 3 months in the freezer, giving you a quick comfort meal whenever you need it.
Reheating
When you’re ready to enjoy leftovers, thaw overnight in the fridge if frozen, then gently reheat on the stove over low heat. Stir occasionally until warmed through, and add fresh dill at serving for maximum flavor and freshness.
FAQs
Can I make the matzo balls ahead of time?
Absolutely! You can prepare the matzo ball mixture earlier in the day and keep it covered in the fridge while you cook the soup. Just form and cook the matzo balls as directed when you’re ready to assemble.
Is vegetable oil the best option for the matzo balls?
Vegetable oil is a great neutral choice that keeps the matzo balls moist and tender. Some folks prefer chicken fat for extra richness, but vegetable oil is perfect if you want a lighter, more neutral flavor.
Can I use homemade chicken broth?
Yes! Homemade chicken broth adds unbeatable depth and richness to the soup. If you have homemade on hand, by all means, use it for an extra comforting, flavorful bowl.
What if I don’t have an Instant Pot?
You can still make this recipe on the stovetop by simmering the soup and gently poaching the matzo balls until cooked through, which usually takes about 30 to 40 minutes. The Instant Pot just speeds everything up beautifully.
How can I keep matzo balls from falling apart?
Ensure you don’t overmix the batter and handle the matzo balls gently when placing them in the broth. Using the right matzo meal texture and letting the mixture rest before shaping also helps keep them intact.
Final Thoughts
Now that you’ve got this incredible Instant Pot Matzo Ball Soup Recipe in your culinary toolbox, I encourage you to dive in and make it your own. It’s a beautiful blend of tradition, simplicity, and pure comfort that brings everyone to the table happy and satisfied. Trust me—once you taste those fluffy matzo balls in that rich broth, you’ll understand why this recipe deserves a permanent spot in your kitchen rotation!
Print
Instant Pot Matzo Ball Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Jewish
Description
This Instant Pot Matzo Ball Soup recipe offers a comforting and traditional Jewish dish made easy with the convenience of pressure cooking. Featuring tender, fluffy matzo balls cooked directly in a rich, flavorful chicken broth with fresh vegetables, it’s perfect for a nourishing, warming meal that comes together quickly and effortlessly.
Ingredients
Matzo Balls
- 4 large eggs
- 1/4 cup vegetable oil
- 1 cup matzo meal
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Soup
- 8 cups chicken broth
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 onion, diced
- Fresh dill for garnish
Instructions
- Prepare the Matzo Ball Mixture: In a large bowl, whisk together the eggs and vegetable oil until combined. Stir in the matzo meal, water, salt, and black pepper. Mix thoroughly until the mixture is cohesive. Cover the bowl and refrigerate for about 30 minutes to allow the matzo meal to absorb the moisture and firm up slightly.
- Form the Matzo Balls: After chilling, wet your hands to prevent sticking, and shape the mixture into small balls about 1 inch in diameter. Set the formed matzo balls aside on a plate.
- Prepare the Instant Pot: Add the chicken broth, sliced carrots, celery, and diced onion into the Instant Pot. Stir to combine and set the pot to the ‘Soup’ or ‘Manual’ mode.
- Cook the Matzo Balls: Gently drop the matzo balls into the broth inside the Instant Pot. Seal the lid properly and cook under high pressure for 10 minutes.
- Release the Pressure: When the cooking time is complete, carefully perform a quick pressure release according to Instant Pot instructions. Open the lid when safe.
- Serve: Ladle the soup and matzo balls into bowls, garnish with fresh dill, and serve hot for a cozy, traditional meal.
Notes
- For best texture, do not overmix the matzo ball batter.
- Chilling the batter is essential to help the matzo balls hold their shape during cooking.
- You can substitute vegetable broth for a vegetarian version, but the cooking time and flavor will differ.
- Use fresh dill for garnish to add a bright, herbal note to the soup.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
