My mother makes the best matzo ball soup.
Consider the statement above and if you happen to be Jewish, chances are you’ve uttered these words at some point in your life. But no really, my mother makes the best matzo ball soup and I think most would agree.
Unfortunately my mother is not always around these days to make me matzo ball soup. I have her recipe and have replicated it quite successfully a number of times but making the broth is a bit of a production and takes too long. There is, fortunately, a brilliant alternative. And it comes in a box. And it costs about three dollars.
It’s Manischewitz’s Matzo ball mix with soup. It’s got a lot of sodium and won’t taste exactly like Mom’s, but it’s pretty damn good. And with a few fresh ingredients to liven it up, you can be sipping comforting blissful fluffy matzo balls in about 30 minutes. Not to mention, the matzo balls, carrots and dill should cost about 7 dollars. Not bad for a light dinner and lunch the next day.
Matzo Ball Soup From the Box
1 box Manischewitz matzo ball and soup mix (reduced sodium)
2 Tablespoons fresh dill
3 large carrots, peeled and cut into 3-inch pieces
1/2 cup chopped white onion
1 Tablespoon vegetable oil
1. Follow the instructions on the box to make the matzo balls. Essentially, mix 2 eggs and 1 Tablespoon oil with the allotted matzo meal from the package in a bowl. Chill in the fridge for 15 minutes.
2. Meanwhile, mix the soup powder with 8 cups water in a large pot. Throw in the carrots, 1/2 of the dill and the onion. Bring to a boil.
3. Wet your hands and form small matzo balls (about the size of a golf ball) and drop into the boiling soup. Cover the pot with a tight-fitting lid and turn the heat down to a simmer. Cook for 20 minutes, then uncover, stir and add the dill. Serve immediately.