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
Scale
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.
