Matzo Ball Soup using Manischewitz kit

Sometimes, comfort food isn't about complicated recipes or fancy ingredients. For me, my comfort food is matzo ball soup . It's the soup my Mom whipped up whenever I wasn't feeling my best. While I've dabbled in some from scratch versions, the boxed version, with its simple steps and familiar taste, transports me right back to childhood. So, when I'm feeling under the weather this is my ultimate pick-me-up.

It's a little ironic because my Mom didn't make anything else from a mix. But this soup was what we loved!
Looking for other simple and easy soups? Try this spinach tortellini soup, with only four ingredients. Or try this healthy vegetable soup with cabbage.

Why I love this soup

It's easy to make! I always have a box or two of this in my pantry. It's also been a vegetarian friendly dish that I've made for visitors who have loved having something different.

This is not expensive and makes many servings. A bonus for something easy to make and delicious!

It's a back to the basics comfort food that reminds me of my childhood.

Buying Tips

This is the matzo ball and soup mix I buy. This soup is a traditional Jewish soup - that's why it's usually in the ethnic section. I like making my own soup stock and often substitute it for the soup base mix. That is an option available to you too.  

When you are at the store, and you see two boxes of different colors and can't tell the difference, remember this.  One has the soup mix, one doesn't.  It's as simple as that.

Here is what you get with the package.

Ingredients for soup

One package of Manischewitz Matzo ball mix and soup base.
Two large eggs
Two tablespoons of vegetable oil

Optional - shredded (rotisserie) chicken, cooked chopped celery and carrots

Instructions

Step 1
In a small bowl, beat two eggs. Add two tablespoons of vegetable oil and mix—I just use a fork. Then add the matzo ball package and mix well. Refrigerate for at least 15 minutes.

Step 2
Once the 15 minutes have passed, boil 10 cups of water in a medium-sized pot. Once the water boils, add the soup base. A gentle boil is all you need.

Step 3
Remove the moistened matzo ball mix from the refrigerator. Wet your hands and make small balls out of the mix.  You are aiming to make about a dozen.  You do want them small because they will quadruple in size when cooked.  I use my smallest cookie dough scoop.

Step 4
Make sure you roll and round them nicely with your hands.   Then, into the pot with the boiling soup stock they go!

Put the lid on, and let simmer for 20 minutes.  Then, serve and enjoy!

Serving Suggestions

If you are having this in a restaurant, there will often be cooked vegetables like chopped carrots and celery. There are also shredded chicken pieces. For the purposes of this post, I wanted to show you what the plain matzo balls and broth look like.

Can I also recommend adding chicken from a rotisserie chicken.

I don't know why I love this soup so much!  Any European deli or diner always has this.  I always order it!  

Other Easy but Delicious Soups

Pure comfort food to me!