Instant Pot Matzo Ball Veggie Soup
Ingredients
- 1 package matzo ball mix
- 2 eggs
- 2 Tablespoons plus 2 teaspoons olive oil divided
- 2 cloves garlic minced
- 20 baby carrots chopped
- ½ cup celery diced
- 1 zucchini chopped
- ¼ cup parsley roughly chopped
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 Tablespoon steak seasoning
- ½ teaspoon each salt and pepper
- 1 parmesan cheese rind optional
- 28 ounce can petite diced tomatoes with juice
- 32 ounces vegetable broth
- 2 cups kale thinly sliced
Instructions
- Combine the matzo ball mix, eggs and 2 Tablespoons of the oil in a small bowl. Refrigerate for at least 15 minutes.
- Heat the remaining olive oil in the bowl of the Instant Pot using the saute function set to high.
- Add the garlic and saute 30 seconds until fragrant.
- Add the carrots, celery, zucchini and parsley and saute to soften, about 5 minutes.
- Add the seasonings, parmesan rind (if using), diced tomatoes and vegetable broth.
- Bring the soup to a simmer.
- While waiting for the soup to simmer, spoon the matzo ball mixture out in 1 teaspoon scoops and tightly press into balls. When the soup simmers, turn off the saute function. Gently drop the matzo balls into the soup.
- Place the lid on the instant pot and set to manual high pressure for 7 minutes. When the cooking time is done, allow a five minute natural pressure release then quick release any remaining pressure.
- Add the kale to the bowl of the instant pot and return the lid. Let sit for a few minutes to allow the kale to wilt and then gently stir through.
- Serve immediately, topped with grated parmesan cheese if desired.
Notes
Matzo ball mix is usually sold in 2 packs, only one pack is needed.
If you prefer to have fewer, larger matzo balls, form into balls of up to 1” in diameter and continue as directed.
This will store well in the refrigerator for several days.
If you prefer to have fewer, larger matzo balls, form into balls of up to 1” in diameter and continue as directed.
This will store well in the refrigerator for several days.
