Crock Pot Matzoh Ball Soup

I’m done with my 24 miles in 24 hours! Phew and man, am I sore!

I spent most of yesterday either on the treadmill or carbo-loading… and my required carbo-loading couldn’t have come at a better time.

Saturday night I hosted some girls at my apartment for a lovely little Passover seder. One of the dishes I made was my Crock Pot Matzoh Ball Soup. It’s so easy to make and definitely hits the nail on the head when it comes to carbo-loading!

DSC01622Crock Pot Matzoh Ball Soup

Original Recipe


For the broth
  • 2 pounds of boneless, skinless chicken breast
  • 2 large carrots, peeled and sliced
  • 1/2 cup of shredded carrots
  • 2 celery stalks, chopped
  • 1 medium yellow onion, peeled and vertically sliced
  • 3-4 bay leaves
  •  4-6 sprigs of fresh thyme
  • 1 1/2 tablespoons of garlic powder
  • 1-2 teaspoons of oregano
  • 1-2 teaspoons of black pepper
  • 10 cups of water
For the Matzoh Balls
  • 2 cups of matzoh meal
  • 6 eggs
  • 4 tablespoons of vegetable oil
  • 1 teaspoon of baking powder
  • salt and pepper to taste


For the broth

Place all of the broth ingredients together in the crock pot. Cook covered on low heat for 8 hours.

Using two forks, shred the chicken in the crock pot. Mix the contents of the crock pot together and let sit on “keep warm”.

For the Matzoh Balls

Combine all of the matzoh ball ingredients together in a large mixing bowl. Mix until well-incorporated. Place covered in the refrigerator for 15-20 minutes. Once the time is up, shape the mixture into 1-inch balls.

Place a large soup pot of water on the stovetop over high heat. Once the water starts boiling, place a few of the matzoh balls into the water. Cover and cook for about 10 minutes and then move the poof-ed balls (you’ll understand what I mean) into the crock pot so they can finish poofing in the broth. Repeat until you poof all of the matzoh balls. Cook for an additional 10-20 minutes in the crock pot on “keep warm” before serving.