QUICK MATZO BALL SOUP RECIPE RECIPES

Steps:

• Bring a large pot of lightly salted water to a boil.
• Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
• Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
• Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
• In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

Steps:

• Add chicken broth, carrots, celery, onion, garlic, and salt & pepper to Instant Pot. Close lid and pressure cook on high for 5 minutes. Naturally release for 10 minutes and then quick release the rest.
• Transfer to a separate bowl.
• In another bowl, mix together eggs and vegetable oil. Add contents of matzo ball packet and stir with a fork.
• Chill in refrigerator for 15 minutes.
• Remove chilled matzo ball mixture from the refrigerator. Wet hands and form mixture into approximately 1 inch balls.
• Add 10 cups of water into Instant Pot and select saute high for 30 minutes. Once the water is boiling, carefully add in your matzo balls and change temperature to low. Cover with lid and let simmer.
• Drain water and add broth/soup mix back into your Instant Pot with the Matzo Balls.
• Store leftovers in an airtight, leak proof container.