Loaded Matzo Ball Soup - Summer Edition (semi-homemade)

Because it’s too hot to roast a chicken but you still want to feed your family like a Jewish grandma.

Matzo ball soup is the only soup I still crave even when it’s 29°C outside and the thought of turning on the oven makes me want to cry. (Jk I did turn it on to bake my challah and babka, but that was only for like what 30 mins???)

During the fall and winter, I go all out for Shabbat dinner. We’re talking challah, babka, mains, sides, appetizers — the whole magilla. But summer? Summer calls for shortcuts. Summer calls minimal effort, but still maximum shabbos vibes.

Enter this Loaded Matzo Ball Soup: a one-pot wonder that somehow checks every box — comforting, nourishing, nostalgic (to my husband.. I converted, remember? But it also DOES remind me chicken and dumplins in a way which were a STAPLE for me growing up)

It starts with a rotisserie chicken (bless you, grocery store.. I need someone to explain to me why a rotisserie is less expensive than a raw whole chicken in canada. Plz Im begging to know), garden herbs, and a little Instant Pot magic. Add some denseee matzo balls (my husband’s strong preference), tender carrots, shredded chicken, and egg noodles — and suddenly it looks like I tried. Bonus: the whole family actually eats it. Happily. With second helpings of course.

This recipe is cozy enough for Shabbat, quick enough for a weeknight, and forgiving enough for former vegetarians like me who still flinch a little while deboning poultry. Growth.

Make the Broth

1. Remove all meat from the rotisserie chicken and set aside.
2. Add chicken skin and bones to your Instant Pot along with onion, garlic, veggie scraps, herbs, salt, pepper, and water.
3. Pressure cook on High for 2 hours. Let naturally release.
4. Strain the broth and discard solids. Taste and add soup mix or more salt if needed.
5. Optional: remove carrot chunks and slice up + put back into the soup OR**

Cook the Carrots + Noodles

1. **Optional: Pour the broth into a large pot over medium heat.
2. **Optional: Add sliced carrots and simmer until soft, about 10–12 minutes.
3. In a separate pot, cook egg noodles according to package instructions. Drain and set aside.

Make the Matzo Balls (While broth is pressure cooking)

1. In a bowl, mix matzo ball mix, eggs, oil, and optional extra matzo meal and soup mix.
2. Chill mixture in the fridge for at least 30 minutes.
3. Bring a large pot of salted water to a boil.
4. Oil your hands and roll the mix into small balls.
5. Drop gently into boiling water. Reduce to a simmer, cover, and cook for 20 minutes.

Assemble the Bowls

1. In each bowl, add a scoop of noodles, shredded chicken, carrots, and 2–3 matzo balls.
2. Ladle over hot broth.
3. Garnish with fresh parsley.

ENJOY

Tips & Shortcuts

• No Instant Pot? Simmer broth on stovetop for 4–6 hours.
• Want to skip noodles? Serve with just matzo balls and chicken for a classic vibe.
• Double the broth + freeze half for later — future you will thank you.