Chicken Matzo Ball Soup in Your Pressure Cooker
This comforting chicken matzo ball soup is made easily in a pressure cooker, delivering home-cooked flavor without long cooking times.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 cups chicken broth rich and flavorful
- 1 cup matzo meal for fluffy matzo balls
- 3 eggs beaten
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh parsley chopped
- 2 cups cooked chicken shredded
- 1 cup carrots sliced
- 1 cup celery sliced
Instructions
Instructions
- First, pour your chicken broth into the cooker and bring it to a simmer on sauté mode. This gets the base ready for your matzo balls and chicken.
- While that’s heating up, mix together the matzo meal, eggs, olive oil, salt, pepper, and parsley. Form a thick dough.
- Chill the matzo dough in the fridge for about 30 minutes to firm up.
- Form dough into walnut-sized balls.
- Add matzo balls into the simmering broth. Seal the lid.
- Add shredded chicken, carrots, and celery. Stir gently.
- Lock the lid, set cooker to high pressure for 10 minutes. Use natural release.
- After pressure’s released, remove the lid and serve.
Notes
Store soup separately from matzo balls if freezing.