Instant Pot Chicken Soup with Herbed Matzo Balls

There’s something magical about a bowl of chicken soup, especially when it’s been pressure-cooked to perfection. The broth is deeply flavorful, the veggies are tender, and those fluffy herbed matzo balls soak up every ounce of comfort. You get warmth, nostalgia, and nourishment all in one spoonful. This version comes together beautifully in the Instant Pot, which means faster cooking without sacrificing that slow-simmered taste we all love.

Behind the Recipe

I still remember my grandmother standing over the stove, gently stirring her big pot of chicken soup while the smell of parsley and dill filled the kitchen. It was a Sunday ritual that brought everyone together, whether we needed healing or just a warm hug in a bowl. This Instant Pot version keeps the heart of her recipe alive, just made a little easier for our busy days.

Recipe Origin or Trivia

Matzo ball soup has deep roots in Jewish cuisine and is often served during Passover, though its popularity spans far beyond the holiday table. Matzo balls, or “kneidlach,” are traditionally made with matzo meal, eggs, and a bit of oil or schmaltz, and they’re often flavored with herbs. Over the years, variations have popped up across kitchens worldwide, each family adding its own twist to the comforting classic.

Why You’ll Love Instant Pot Chicken Soup with Herbed Matzo Balls

There are plenty of reasons this soup will become your go-to comfort food. Here’s why:

Versatile: Enjoy it as a meal on its own or serve it as a cozy starter.

Budget-Friendly: Simple ingredients like carrots, celery, and matzo meal keep it affordable.

Quick and Easy: The Instant Pot transforms a long simmer into a quick and easy process.

Customizable: Swap in your favorite herbs or veggies to suit your taste.

Crowd-Pleasing: Everyone loves a good bowl of chicken soup with pillowy matzo balls.

Make-Ahead Friendly: It reheats beautifully, making it ideal for meal prep.

Great for Leftovers: The flavors deepen overnight, making leftovers even better.

Chef’s Pro Tips for Perfect Results

Getting that just-right texture and depth of flavor is easier than you think. Here are a few tricks I swear by:

• Use chicken thighs for richer flavor and tenderness.
• Don’t overmix the matzo ball mixture or they’ll turn out dense.
• Let the matzo ball batter chill before shaping for easier rolling.
• Sear the chicken in the Instant Pot before pressure cooking to boost flavor.
• Add fresh herbs at the end for brightness.

Kitchen Tools You’ll Need

You won’t need much to pull this off, just a few kitchen staples:

Instant Pot: Speeds up the cooking and makes everything super tender.

Mixing Bowls: For preparing the matzo ball mixture.

Scoop or Spoon: To form uniform matzo balls.

Cutting Board and Knife: For prepping your veggies and herbs.

Ladle: To serve that cozy goodness straight into your bowl.

Ingredients in Instant Pot Chicken Soup with Herbed Matzo Balls

Each ingredient in this recipe plays a role in building layers of flavor and comfort. Here’s what you’ll need:

1. Chicken Thighs (bone-in, skin-on): 1.5 pounds – Adds rich flavor and body to the broth.
2. Carrots: 3 large, sliced – Sweet and earthy, perfect in every spoonful.
3. Celery: 2 stalks, chopped – Adds crunch and depth to the broth.
4. Yellow Onion: 1 large, diced – Forms the aromatic base of the soup.
5. Garlic Cloves: 3, minced – Brings warmth and depth to the flavor.
6. Fresh Dill: 2 tablespoons, chopped – Infuses the broth with a classic herbal note.
7. Fresh Parsley: 2 tablespoons, chopped – Brightens everything up.
8. Salt and Pepper: To taste – Essential for seasoning.
9. Matzo Meal: 1 cup – The base of the tender dumplings.
10. Eggs: 2 large – Binds the matzo balls.
11. Vegetable Oil: 2 tablespoons – Keeps the matzo balls moist.
12. Chicken Broth or Water: 6 cups – The soul of your soup.
13. Baking Powder: 1 teaspoon – Helps the matzo balls puff up.

Ingredient Substitutions

Not everything has to be exact. Here are some helpful swaps:

Chicken Thighs: Chicken drumsticks or legs.

Matzo Meal: Ground-up plain crackers in a pinch.

Vegetable Oil: Melted butter or schmaltz for more richness.

Fresh Herbs: Use dried herbs, but reduce the amount by half.

Chicken Broth: Use vegetable broth for a lighter version.

Ingredient Spotlight

Matzo Meal: This finely ground meal made from matzo crackers is the heart of matzo balls. It absorbs moisture and holds everything together while keeping the texture tender.

Fresh Dill: This herb brings a pop of brightness that balances the richness of the chicken and broth. It’s the secret to that nostalgic flavor.

Instructions for Making Instant Pot Chicken Soup with Herbed Matzo Balls

Let’s walk through this step-by-step so you can bring this comforting classic to life without fuss.

1. Preheat Your Equipment:
   Set your Instant Pot to sauté mode and let it heat up.
2. Combine Ingredients:
   In a bowl, mix the matzo meal, eggs, vegetable oil, baking powder, a pinch of salt, and a tablespoon of chopped parsley and dill. Stir just until combined, then chill for 30 minutes.
3. Prepare Your Cooking Vessel:
   Add a splash of oil to the Instant Pot. Sear the chicken thighs skin-side down until golden. Remove and set aside.
4. Assemble the Dish:
   Add onion, garlic, carrots, and celery to the pot. Sauté for 3–4 minutes. Return the chicken to the pot. Pour in broth or water. Season with salt and pepper.
5. Cook to Perfection:
   Lock the lid and set the Instant Pot to high pressure for 15 minutes. While that cooks, roll your chilled matzo mixture into 1-inch balls. Quick release the pressure when time is up.
6. Finishing Touches:
   Remove the chicken, shred it, and return it to the pot. Carefully drop the matzo balls into the soup. Set the pot to sauté and simmer for 10–12 minutes until the balls are cooked through.
7. Serve and Enjoy:
   Sprinkle with remaining dill and parsley. Ladle into bowls and serve piping hot.

Texture & Flavor Secrets

This soup is all about contrast. The broth is light but deeply savory. The matzo balls are tender with just a hint of herbiness. And the veggies bring natural sweetness. Every spoonful delivers comfort, with layers of flavor that only get better as it sits.

Cooking Tips & Tricks

Little things make a big difference. Here’s how to level up your soup:

• Let the matzo ball mix rest so the texture sets.
• Skim excess fat off the broth for clarity.
• Use homemade broth if you want extra depth.
• Add a dash of lemon juice for brightness before serving.

What to Avoid

Even a classic soup can go wrong if you’re not careful. Avoid these slip-ups:

• Overmixing matzo batter: Makes the balls dense and chewy.
• Skipping the sear: Searing chicken adds deep flavor to the broth.
• Not seasoning enough: Taste and adjust your broth before adding matzo balls.
• Crowding the pot: Cook matzo balls in batches if needed for even cooking.

Nutrition Facts

Servings: 6
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

This soup is perfect for prepping ahead. You can make the matzo ball mixture a day in advance and store it in the fridge. The cooked soup keeps well for up to 4 days and can be frozen without the matzo balls for longer storage. Reheat gently on the stovetop.

How to Serve Instant Pot Chicken Soup with Herbed Matzo Balls

Serve this steaming hot with a sprinkle of fresh herbs and maybe a slice of crusty bread on the side. It’s great on its own but also lovely with a light salad or some roasted veggies for a fuller meal.

Creative Leftover Transformations

Got extra soup? Here’s how to give it new life:

• Turn it into a pot pie filling with some pastry on top.
• Reduce the broth and use as a sauce over rice or couscous.
• Blend a portion of the soup (minus matzo balls) into a creamy veggie puree.

Additional Tips

For even more flavor and ease, try these extra tricks:

• Add a bay leaf or two to the broth for depth.
• Store matzo balls separately if freezing.
• Use a cookie scoop for evenly sized dumplings.

Make It a Showstopper

Presentation counts. Garnish each bowl with extra herbs, a crack of black pepper, and maybe a lemon wedge on the side. Use wide, shallow bowls so each ingredient is visible and inviting.

Variations to Try

Want to switch it up? These spins keep things interesting:

• Spicy Twist: Add a pinch of chili flakes or sliced jalapeño.
• Vegetarian Version: Skip the chicken and use veggie broth with mushrooms.
• Lemon Herb Matzo Balls: Add lemon zest and thyme for brightness.
• Root Veggie Boost: Add parsnips or turnips for earthy depth.
• Garlic Lovers’ Edition: Roast garlic and blend into the broth.

FAQ’s

1. Can I make this without an Instant Pot?

Yes, just simmer everything on the stovetop for about 1.5 to 2 hours.

2. Do I need to sear the chicken first?

It adds flavor, but you can skip it if you’re in a hurry.

3. Can I use boneless chicken?

Sure, but bone-in gives more flavor to the broth.

4. How do I know when matzo balls are done?

They should be puffed and cooked through after 10–12 minutes of simmering.

5. Can I make this gluten-free?

Yes, use gluten-free matzo meal.

6. Is this soup freezer-friendly?

Yes, just freeze without the matzo balls for best texture.

7. What herbs go best in this?

Dill, parsley, and thyme are all great options.

8. How do I prevent cloudy broth?

Skim the foam and fat off while cooking and avoid stirring too much.

9. Can I double the recipe?

Absolutely, just don’t overcrowd the Instant Pot.

10. What’s the best way to reheat?

Gently warm it on the stovetop until steaming.

Conclusion

There’s nothing like a bowl of homemade chicken soup with herbed matzo balls to warm you from the inside out. Thanks to the Instant Pot, you get all the goodness with half the effort. Trust me, once you try this, it’s going to become part of your regular comfort food rotation.

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