Chicken Matzo Ball Soup Recipe - Stovetop and Instant Pot Instructions (2024)

FAQs

How long to simmer soup in Instant Pot? ›

The time it takes to boil soup in an Instant Pot can vary depending on the specific recipe and ingredients used. However, on average, it usually takes about 10 to 15 minutes for the Instant Pot to come to pressure and then an additional 15 to 30 minutes for the soup to boil and cook adequately.

Can you overcook matzo balls? Matzo balls usually cook in about 20 minutes in the broth. If you cook them longer, the balls will become denser.

When all of the balls are added, reduce the heat to medium-low heat and simmer, covered, for 20 minutes. With a slotted spoon, remove one matzo ball, cut in half and check for doneness. The matzo ball is done when the inside is not dark or wet.

REHEATING INSTRUCTIONS:

Bring chicken broth to a boil; add matzo balls to the simmering pot for 10-15 min., or until heated through.

Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients. Meat is a luxurious addition to any soup. When you can, choose stewing cuts, such as chicken legs, pork shoulder, beef chuck, short ribs or shank.

Whether you prefer a light and fluffy matzo ball or a chewier and denser one, there is a recipe out there for you to try. One thing is for sure though, every matzo ball floats right out of the pot, then sinks. Even the dense and chewy version sunk after soaking in broth overnight.

Get schmaltzy: Schmaltz, or rendered chicken fat, is like gold. And you deserve nothing but the best. The flavor and texture that schmaltz gives a matzo ball is nothing that vegetable oil can really compare to, which is why if you can get it (or make it!), use the good stuff.

The heat of the soup, the carbohydrates in the matzo balls, the extra liquid for hydration, and the chemical properties of the broth all combine to help the body power through a cold.

Go by texture and doneness. It won't be light and fluffy unless it is fully saturated with broth and cooked all the way to the center. Serve two or three matzo balls per bowl with hot chicken soup ladled over them.

Can I cook matzo balls ahead of time? ›

You can make them ahead of time and freeze or refrigerate before cooking, then drop them into the hot broth a few minutes before serving. That's how most people cook them. If there are delis who keep matzo soup out for long periods with the balls in the soup, I haven't seen them.

The answer to why some matzah balls come out like rubber balls instead of fluffy clouds, is the addition of water to the batter. It doesn't matter if you add flat water or seltzer to the mix, just don't do it. When my sister was writing her kosher soup cookbook she had to include scratch recipes for matzah balls.

The best side dishes to serve with matzo ball soup are Jewish brisket, gefilte fish, zucchini noodles, rice pilaf, cholent, shakshuka, potato pancakes, garden salad, beet salad, stuffed bell peppers, cucumber salad, sliced avocado, challah bread, steamed asparagus, pickled red cabbage, and coconut rice.

To make matzo balls, you also need fat. Rendered chicken fat, called schmaltz, is traditional, but you could substitute oil or butter (though butter conflicts with kosher dietary restrictions prohibiting combining meat with dairy).

Yes, the soup and the matzo balls can be frozen separately for up to 3 months. To enjoy later, defrost both the soup and the matzo balls in the refrigerator overnight. When you're ready to serve, reheat the soup on the stovetop over medium heat until hot.

Set your stovetop to low to medium heat, slowly increasing it until you reach the desired simmer. Be aware that adding new ingredients may cause the temperature to drop slightly.

Stock needs to simmer for hours to get the full flavor from the bones. Broth needs to simmer for less time because it includes both meat and bones, but it still benefits from a good long simmer to extract the best flavor. Either may also be simmered longer to reduce the liquid and concentrate the flavors.

Bring everything to a boil, reduce the heat, and let simmer for at least 30 minutes. The longer the stock cooks, the more flavorful your soup will be.