So, remember when I pledged to make all my meals during the week of February 22nd to 28th at home? Well, that time has arrived … and let’s just say I wasn’t exactly ready.
In a nutshell, breakfast was a bust and lunch wasn’t much better … not a good start to my week of eating in. However, I think I somewhat redeemed myself with dinner … and I am happy to report that I have the rest of the meals for this week planned out. Which has never happened in our house. Ever.
So, what did we have for dinner? One of Chuck’s all time favorites … matzo ball soup!
We typically prepare our matzo ball soup from scratch, and the recipe changes every time. But, when time is tight, we resort to the matzo ball soup standard … a box of “Matzo Ball & Soup Mix” from Manischewitz. What can I say, they know their matzo balls!
We typically add something to the mix (pun intended) … and tonight it was carrots, onion, and some leftover Kashi 7 Whole Grain Pilaf from last night’s dinner.
Since this doesn’t call for a tried and true recipe, I’ll just wing it:
“Kitchen Sink” Matzo Ball Soup
1 box Manischewitz Matzo Ball & Soup Mix
4 cups chicken broth
2 cups water
1 small onion
1 cup Kashi 7 Whole Grain Pilaf, prepared
1. Braise carrots and onion in medium stockpot with a splash of olive oil.
2. Add chicken broth and water, plus seasoning packet from soup mix and Kashi pilaf, and bring to a boil.
3. While waiting for the broth to boil, prepare matzo balls as directed on the soup mix package. [You just stir eggs and oil into the matzo ball mix, place in the refrigerator for 15 minutes, then shape into small balls; really, it’s quite simple.]
4. Once water is boiling, add prepared matzo balls and simmer for 15 minutes.
5. Season with pepper and serve.
You can also add cooked, shredded chicken for a hearty soup, and one skinless, boneless breast will do the trick. But my favorite way to eat matzo ball soup … the “mish mosh” way. I first had “mish mosh” (ie, matzo ball soup with egg noodles and kasha) at Pumpernickles 4 or 5 years ago, and I’ve loved it ever since.
Matzo ball soup is hearty and heartwarming … and it just makes you feel good. I guess that’s why they call it Jewish penicillin. And no, one need not be Jewish—or sick—to benefit from it!