My Instant Pot Matzoh Ball Soup recipe is an adaptation of a friend’s traditional family recipe. This recipe requires a lot of spoons to prepare, even with my adaptation that greatly reduces cooking time.
Prep time is 1 hour, broken up into three different chunks. I recommend you prepare this recipe over two days to make it a lot less labour-intensive. The recipe instructions will be broken up according to Day 1 and Day 2.
Like most of my recipes, it too is perfect for canning or freezing. I’ve also made a separate recipe just for the Matzoh Balls so you know how many calories this dish is with and without them.
Makes 8 x 500 ml (1 pint) jars. It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.
If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.
Instant Pot Matzoh Ball Soup for Canning Needed Items
- 6 quart Instant Pot
- 3 quart Instant Pot
- 23 quart canner
- Cutting board
- Knife
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Fine mesh strainer
- Spice ball or cheesecloth or tea bag or whatever to make a spice pouch
- Lots of stainless-steel mixing bowls
- Wooden spoon
- 5-piece canning set
- Plastic ladle
- 8 x 500 ml regular mouth canning jars
Instant Pot Matzoh Ball Soup
A friend's traditional family recipe for matzoh ball soup adapted for the Instant Pot.
Ingredients
Instant Pot Matzoh Ball Soup Stock - Day 1
- 8 cup water
- 1.360 kg chicken pieces can be a mix of backs and feet if you can get them, or if you live in a food desert like me, use a chicken carcass left over from a roast chicken or chicken wings with the skin on.
- 4 medium carrots peeled, trimmed and cut in thirds.
- 2 large celery stalks cut into thirds
- 1 leek cleaned, trimmed and cut into 7.5 cm (3 inch) slices
- 2 medium yellow onions peeled, trimmed and studded with 8 whole cloves each
- 16 whole cloves for the onions
- 3 sprigs fresh thyme
- 6 sprigs fresh parsley with stems
- 1 tbsp whole black peppercorns
Matzoh Balls - Day 1
- 4 large eggs separated
- 1 tsp sea salt or kosher salt
- 1 pinch onion powder
- 2 tbsp butter melted, or 2 tbsp fat from the chicken stock
- 1 tbsp dried dill or 2 tbsp fresh dill, chopped
- 1 tbsp dried parsley or 2 tbsp fresh parsley, chopped
- 3/4 cup Matzoh meal
- 2 cup Matzoh Ball Soup stock set aside after making the stock
- 2 cup water
Instant Pot Matzoh Ball Soup - Day 2
- 907 g boneless skinless chicken thighs cut in quarters
- 1 tsp sea salt
- black pepper to taste
- 4 medium carrots peeled cut into small cubes
- 4 large celery stalks cut into small cubes
- 4 parsnips peeled cut into small cubes
- 2 medium yellow onions peeled, trimmed and studded with eight whole cloves each
- 16 whole cloves for the onions
- 1 tbsp sea salt
- 3 sprigs fresh thyme
- 6 sprigs fresh parsley with stems
- 1 tbsp whole black peppercorns
Instructions
Instant Pot Matzoh Ball Soup Stock - Day 1
- Put the thyme, parsley and peppercorns into a spice ball. In a 6 qt Instant Pot, add the water and then all of the ingredients, starting with the chicken pieces and finishing with the onions.
- Cook on the Soup setting for 1 hour. If you are doing this on its own day, feel free the let the pressure naturally release. If you want it all done in one day, natural release pressure for 10 minutes, then use cold wet clothes on the metal parts of the lid to hurry up the rest of the pressure release. Do not use the quick release valve because the stock will spew out of the vent.
- Once the pressure has released, remove the lid. Compost the onions and the leeks. Put the carrots and celery in a dish to eat as you move on the remove the chicken pieces and the bones.
- Using a fine-mesh strainer, pour the stock through it into a mixing bowl.
- Set aside two cups of the stock for the Matzoh balls. Refrigerate both quantities of stock for at least 3 hours so you can easily skim off the fat if you want to use it in your Matzoh Balls and/or freeze it for future use.
- If you want to, separate the chicken meat from the bones and save it for later use in sandwiches, or whatever.
Matzoh Balls - Day 1
- Chill a stainless-steel mixing bowl.
- Once the bowl is chilled, separate the eggs and place the egg whites in the chilled bowl.
- Using an electric mixer or stand mixer, beat the egg whites until they form stiff peaks. Put them in the fridge to chill until you need them.
- In the bowl with the egg yolks, add the salt, onion powder, melted butter or chicken fat, parsley and dill. Mix well.
- Mix in the Matzoh meal, a little bit at a time, until well-combined.
- Fold in the egg whites, about a quarter of the egg whites at a time.
- Once thoroughly mixed, cover and refrigerate for at least 1 hour. Refrigerate overnight to save spoons.
Matzoh Balls - Day 2
- Once the Matzoh Ball mix has chilled and you're ready to make the soup, in a 3 qt Instant Pot, add the 2 cups of stock you set aside, 2 cups of water, and the trivet. Turn on the Instant Pot to Saute. Heat until it boils, about 5 minutes.
- While the stock is heating up, roll the Matzoh balls into 2 cm balls (3/4 inch).
- Once the stock/water mixture is boiling, lightly drop the balls into the pot using a spoon. Make sure the balls are floating and not sticking to the trivet. The trivet is there just in case one falls apart so it doesn't burn.
- Put on the lid. Click Cancel. Set to High Pressure for 12 minutes. Natural Release Pressure for 10 minutes, then quick release any remaining pressure.
- Put the cooked Matzoh Balls in a dish and set aside until ready to serve.
- Save the stock/water mix in case you need to top up a canning jar or a portion you are preparing for freezing.
Instant Pot Matzoh Ball Soup - Day 2
- In a stainless-steel mixing bowl, add the chicken. Sprinkle with salt and pepper. Mix well. Refrigerate for at least 30 minutes.
- While the chicken is doing its thing in the fridge, prepare the vegetables and spice ball. Add them to the 6 qt Instant Pot.
- Pour in the Matzoh Ball Soup stock after scooping off any solid fat that formed during chill.
- Add the chicken.
- Seal the lid. Cook at High Pressure for 8 minutes. Natural release pressure. Do not use the quick release valve because the stock will spew out of the vent. Use cold wet clothes on the metal parts of the lid to hurry up the rest of the pressure release.
- Remove the lid. Discard the onion.
Pressure Canning
- While the Matzoh Ball Soup's pressure is releasing, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the jars in the canner. Place the pressure canner on low heat to keep the water and jars hot. Prepare your lids.
- Once the Matzoh Ball Soup is done, empty the water out of jars as the jars are needed. Fill each jar, leaving 3 cm of head space. Use a wooden or plastic utensil to remove any air pockets.
- Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.
- Following the manufacturer instructions for your pressure canner, process for 60 minutes at 11 pounds, making any necessary adjustments for altitude.
- When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.
Notes
Serve with fresh dill and one Matzoh ball, or double the ingredients for the Matzoh balls if you want two!
Enjoy!
When freezing or canning, do not freeze or can with the Matzoh balls. Freeze those separately or just enjoy them as a snack before the end of three days storage in the fridge.
If you choose canning as your storage method, it is extremely important that you pressure can this recipe. Do not water-bath.
Nutrition
Nutrition Facts
Instant Pot Matzoh Ball Soup
Amount Per Serving
Calories 376
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 220mg73%
Sodium 1697mg74%
Potassium 974mg28%
Carbohydrates 40g13%
Fiber 8g33%
Sugar 9g10%
Protein 29g58%
Vitamin A 10850IU217%
Vitamin C 25.8mg31%
Calcium 133mg13%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
