Hanukkah is here folks and this instant pot matzo ball soup is ready for you! No table is complete without the super comforting presence of a really good matzo ball soup. Though I’m not be Jewish, but I love a good soup and I love the ability to share food with others across various cultures. I wanted to create a very classic matzo ball soup recipe but make it even easier by using the Instant Pot! It’s so easy to create a rich broth that tastes like it’s been simmering for hours, in mere minutes.
The chicken broth in this recipe is so flavorful that you’ll fool even the staunchest traditionalists in your family. Even if you aren’t celebrating Hanukkah, this soup is a cure-all for whatever ails you! I caught a cold last week and my first (and only) thing I did was to make this soup and settle myself on the couch for some Netflix binging. To all the folks celebrating, Happy Hanukkah!
TIPS
Every great soup starts with good quality ingredients. Make sure your chicken is super fresh and that it’s coming from a reputable source! You could make this recipe with boneless, skinless chicken breasts, but the bone and the skin make a huge difference in the flavor and richness of the broth. I highly recommend searing the chicken hard to get the skin a little browned as well, which only adds more flavor.
If you can’t find matzo meal, take your favorite brand of matzo crackers (preferably the ones with salt) and just pulse them in the food processor until they’ve become a fine meal.
Don’t skimp on the fresh dill! It really makes the recipe.
The broth can be frozen for another time or another soup! I always make a large batch of the broth and use what I need for the soup while freezing the rest.
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This is the coziest and most comforting soup ever and it’s made so much easier by using your instant pot!
Ingredients
Soup:
- 1 tablespoon olive oil
- 2 bone-in, skin on chicken breasts
- 1 yellow onion, diced
- 5 large carrots, peeled and chopped
- 3 garlic cloves, minced
- pinch of turmeric (optional)
- 10 cups hot water
- salt and pepper, to taste
- fresh dill, minced
Matzo Balls:
- 3/4 cup matzo meal
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried dill
- 3 eggs
- 3 tablespoons schmaltz or grapeseed oil
Instructions
- To make the soup: pat the chicken breasts very dry with a paper towel and season with salt and pepper. Set the instant pot to “saute” and add 1 tablespoon of olive oil. Once the instant pot is preheated, place the chicken in the pot skin side down. Allow to brown for 4-5 minutes so that the chicken skin can render off some fat. Transfer the chicken from the pot to a plate and reserve the fat from the instant pot. Add the onion, carrots, garlic, turmeric (if using), and water and give everything a stir. Add the chicken breasts back to the pot with any juices from the plate. Place the lid on the instant pot and lock into place. Change the setting to “pressure cook” or “manual” and cook on high pressure for 30 minutes with a natural release.
- After the pressure has subsided and the lid can be removed, remove the chicken from the pot and transfer to a plate to cool slightly. Once the chicken is cool, use two forks to shred the meat. Change the setting back to saute and bring the broth and veggies to a simmer. Season the broth with salt and pepper to taste.
- To make the matzo balls: While the broth is cooking, whisk together the matzo meal, baking powder and spices in a medium bowl. In a separate bowl whisk together the eggs and rendered fat from searing the chicken (or grapeseed oil). Add the eggs to the dry ingredients and stir with a fork until well combined. Cover and refrigerate for 20 minutes to firm up. Using a 1 oz (2 tablespoon scoop), portion the matzo ball mix and roll into balls. Add the matzo balls to the simmering broth in the instant pot. Cover loosely with another lid (not the instant pot lid) and simmer for 30 minutes. Remove the lid, add the shredded chicken and season to taste if necessary. Ladle into bowls with 2-3 matzo balls per person and top with fresh dill.
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