Slow Cooker Matzo Ball Soup Recipe

Slow cooker matzo ball soup with tender chicken, soft matzo balls, and vegetables in a rich broth, a comforting classic made easy.

Matzo ball soup is a staple soup recipe in my home growing up. My mom would prepare it during Passovers, and my sister and I would fight over the last matzo ball all the time. On nights when it was colder than usual, or when one of us had a cold or was just feeling sickly, this would be ready in the kitchen right away. The perfect comfort food, a beloved tradition that I've brought to my own family now.

The chicken has to cook directly in the broth, or you lose that deep flavor that makes this soup taste right. Cooking the chicken separately and adding it later results in a bland broth that tastes watery rather than rich and savory. When I tried using pre-cooked rotisserie chicken once to save time, the broth came out thin and missing that full-bodied chicken flavor I remember from my mom's version, and it just wasn't the same.

The vegetables need the full slow-cooker time to break down and sweeten, which creates that classic foundation. Cutting them too small makes them disintegrate into mush. But cutting them too large leaves them hard in the center, even after hours of cooking. The matzo meal mixture absolutely has to chill for at least 30 minutes before you roll it into balls, or the dough is too sticky and soft to shape properly. Without chilling, the balls fall apart when you drop them into the soup instead of holding together and puffing up the way they should.

What I love about using the slow cooker is how hands-off it is. I can add everything in the morning, let it cook all day, then make the matzo balls while the soup finishes.

My kids now argue over the last matzo ball just like my sister and I used to, and honestly, it makes me so happy to see this tradition continuing. The soup tastes like home, like being taken care of when you're not feeling well, and like those Passover dinners where the whole family gathered around the table. Bringing this recipe to my own family feels like passing down something important, and I love that the slow cooker makes it accessible enough to make any time we need that comfort.

For my other favorite Passover recipes, check my matzo lasagna with cottage cheese and Mexican matzo brei chilaquiles.

Ingredients

Chicken breasts gently cook in the broth and become tender enough to shred. While you can use rotisserie chicken for convenience, cooking the chicken directly in the slow cooker lets it flavor the broth as it cooks, giving the soup a deeper, more traditional taste.

Onion, celery, and carrots create the classic foundation for this soup. These vegetables slowly soften and release their flavor into the broth over several hours. Cutting them into even pieces helps them cook at the same rate and keeps the texture consistent.

Chicken stock and water keep the broth balanced. Using only stock can make the soup too heavy or salty, while adding water helps mellow it out while still keeping a rich flavor. 

For the matzo balls, matzo meal, baking powder, eggs, vegetable oil, and water combine to create the dough. Fresh parsley garnishes the finished soup.

See the recipe card for exact quantities.

How to Make Slow Cooker Matzo Ball Soup?

This slow cooker matzo ball soup comes together with very little hands-on time. The broth simmers gently while the matzo balls are prepared separately, then everything finishes together for a classic, comforting bowl.

Add Ingredients to the Slow Cooker

Place the chicken breasts, diced onion, chopped celery, chopped carrots, and minced garlic into the slow cooker. Sprinkle in the salt and pepper.

Pour in the chicken stock and water, then add the bay leaf. Give everything a light stir to combine.

Cook the Soup Base

Cover the slow cooker with the lid and cook on low for 6 hours or high for 4 hours, until the chicken is fully cooked and the vegetables are tender.

Prepare the Matzo Ball Mixture

Cover the bowl and refrigerate for at least 30 minutes. This step helps the mixture firm up so it’s easier to shape.

Form the Matzo Balls

Once chilled, take the mixture out of the refrigerator and roll it into small balls using your hands.

Place the formed matzo balls on a plate and keep them refrigerated until the soup is ready.

Shred the Chicken

When the soup has finished cooking, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.

Return the shredded chicken back to the slow cooker and stir to combine.

Add the Matzo Balls

About 30 minutes before serving, gently place the matzo balls into the soup. Try not to overcrowd them so they have space to expand.

Cover the slow cooker again and cook for another 30 minutes, until the matzo balls are cooked through and tender.

Serve

Remove the bay leaf if needed. Ladle the soup into bowls, making sure each serving gets chicken, vegetables, and matzo balls.

Garnish with chopped parsley if desired and serve warm.

Make it Better

You can easily adjust this soup depending on what you have or how rich you want it. If you prefer a deeper, more flavorful broth, swap the chicken breasts for chicken thighs. For a lighter or vegetarian version, use vegetable stock, skip the chicken, and add more vegetables to keep the soup hearty. When making the matzo balls, using melted schmaltz instead of vegetable oil gives them a more traditional flavor and a slightly richer texture. For garnish, parsley is classic, but fresh dill, thyme, or chives all work well if that’s what you have on hand.

There are also a few simple ways to change things up. Adding extra vegetables like parsnips, turnips, or leeks gives the broth more depth and a slightly more traditional feel. For a brighter finish, stir in a little lemon juice right before serving. If you like a bit of heat, a pinch of cayenne or red pepper flakes can add a subtle kick without overpowering the soup. You can also mix chopped fresh herbs like parsley or dill directly into the matzo ball mixture for added flavor in every bite.

Storage

Let the soup cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3 to 4 days. For best results, store the matzo balls separately from the broth if possible, as they will continue to absorb liquid and can become too soft over time. If already combined, just note that the texture will be softer when reheated.

This soup can be frozen without the matzo balls for up to 2 months. Add freshly made matzo balls when reheating for the best texture.

Recipe