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.

Locate the soup setting on your Instant Pot control panel. It is usually labeled with a soup icon or the word “soup”. Press the button to activate the setting. The Instant Pot will automatically adjust the time and temperature for cooking soup.

REHEATING INSTRUCTIONS:

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

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.

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.

Press the Soup Button: Now, press the 'Soup' button. This button automatically sets the right temperature and pressure for cooking soup. Some Instant Pots let you adjust the time depending on the recipe. If your soup needs to cook longer, you can add more time.

Press the Sauté button to brown meats, sauté vegetables, and simmer ingredients in the pressure cooking pot. Adjust Sauté to less for simmer, normal to sauté and more for browning. Keep Warm/Cancel. Use this button to cancel a function or to turn off your Instant Pot.

You can't overcook a matzo ball. It's not possible. So if you need to leave it in longer, that's OK.

Why is matzo ball soup so good? ›

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. And, in addition to the medicinal benefits, matzo ball soup provides a comforting taste of home.

While matzo balls can cook in the soup, they tend to cloud the chicken broth. Try not to let the matzo balls sit in the soup longer than an hour or they may begin to absorb too much of the soup and fall apart. If separated from the soup, cooked matzo balls last about 5 days.

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.

I think with medium-low heat, agitation from the boiling water with lots of room in the pot helps create fluffier balls. And every matzoh ball expert knows, DO NOT OPEN THE LID DURING COOKING, as the steam and pressure also helps make those light airy dumplings. So, as we say, NO PEEKING!

A quiet murmur: You don't have to worry too much about over-handling your matzo balls, but you should consider the vigorousness of your boil. Molly says it's incredibly important that your matzo balls cook at a simmer, because a roiling boil will be too harsh and could cause them to disintegrate.

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.

Chicken stock can be simmered for as little as 1 hour or up to 8 hours. Most often, you'll see recipes call for somewhere in between, about 3 to 4 hours. The longer the stock simmers, the more concentrated its flavor.

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.

If a slow cooker recipe calls for a low setting, this would be similar to a “simmer” on most stovetops, where you see occasional small bubbles rising to the surface but not a rolling boil.