Matzo Ball Soup
This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.
Equipment
- 1 Pressure Cooker
Ingredients
Soup Ingredients
- 1 tablespoon vegetable or canola oil for sautéing your aromatics
- 2 cloves garlic fresh
- 1 yellow onion diced
- 3 carrots chopped
- 3 stalks celery chopped
- 2 boneless, skinless chicken breasts about 1.25 lb.
- 6 cups chicken broth homemade or store bought
- 2 cups water
- A pinch of freshly cracked pepper for seasoning
- Few sprigs fresh dill for garnish
- 3 large eggs fresh
- 3 tablespoon vegetable or canola oil for matzo balls
- ¾ cup matzo meal fresh
- 1 teaspoon salt for flavor
- ½ teaspoon baking powder for lift
- Another pinch of freshly cracked pepper to taste
- 3 tablespoon water for matzo ball dough
Instructions
Preparation Instructions
- Heat the oil in your pressure cooker on sauté mode. Add garlic and onion until onion is soft.
- Add carrots and celery. Cook for 5 minutes until veggies soften.
- Place chicken in cooker. Add broth, water and pepper. Lock lid and seal valve.
- Set cooker to high pressure and cook for 10 minutes. Quick release when done.
- Mix eggs, oil, matzo meal, salt, baking powder, pepper, and water for dough. Let rest.
- Quick release cooker. Remove chicken and shred. Add matzo balls to broth and cook for 5 minutes under high pressure.
- Quick release and return shredded chicken. Add dill and serve.
Notes
Serve hot and enjoy warm comfort in every bite.