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Instant Pot Jeffrey's Jewish Wedding Soup
  • The Mini Matzoh Balls:
  • 6 tbsp (3/4 stick) of salted butter
  • 1/2 cup of leeks, rinsed and finely chopped (use only the bottom portion and not the very green top)
  • 1 bunch of scallions, thinly sliced and divided into two sections: 1. The top, greener, softer section (about 1/2 cup) for the matzo balls and 2. The bottom, whiter crunchier section (also about 1/2 cup) for the soup
  • 4 eggs, beaten
  • 1.5 tsp of kosher salt
  • 1/4 tsp of black pepper
  • 1/4 tsp of ground ginger
  • 1 cup of matzo meal (NOT to be confused with matzo ball mix)
  • 2 tbsp of ginger ale
  • The Soup:
  • 2 quarts (8 cups) of chicken broth (I used 8 tsp of Chicken Better Than Bouillon + 8 cups of water)
  • 4 medium carrots, diced
  • 2 stalks of celery, sliced
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp of white pepper
  • 1.5 tsp of seasoned salt
  • 1 tsp of parsley flakes
  • 5-8 oz bag of baby spinach
  • 2 eggs + 2 egg whites, beaten
  • Optional:
  • 1/4 cup of Pastina (tiny star-shaped pasta and 1/4 cup goes a long way!)
  • 1-2 lbs of chicken breasts, cut into chunks (I didn’t use any as I feel the soup’s already got a lot going on!)
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