fake out matzoh ball soup

 

i'm a firm believer that matzoh ball soup can be eaten year round. it should not be saved for a whispered cameo before a passover sedar. but hey, i'm playing the role of non-traditionalist. at least for today. i watch the muppets family christmas in july. i go out for ice cream in december. i wear boots with sundresses. i have long hair and i'm 35 (scandal!). i am against laundry. i don't take the garbage out. and i stick my whole head in the fridge and devour peanut butter cups when no one is looking. 

confessions aside, matzoh ball soup is chicken noodle soup's most promising and deadly nemesis. it can be bulked up to include all those chicken noodle type ingredients (carrots, celery, onions, chicken), BUT instead of noodles that get soggy too quickly and slurp up all the broth over night, it has delicate, pillowy matzoh balls. oh matzoh balls. i could write a whole haiku for you boys and it wouldn't be enough. i have yet to branch out and make my own from scratch. i guess this is where i am traditional, i am a manischewitz shiksa.

this soup takes about an hour to make, requires little fussing and impresses soup lovers alike.

fake out matzoh ball soup

ingredients:

manischewitz matzoh ball and soup mix

2 eggs

4 tbsps canola or vegetable oil

2 carrots, peeled and chopped

3 stalks celery, chopped

1 small onion, peeled and chopped

1 garlic cloves, minced

1.5 tsp salt

.5 tsp pepper

2 chicken breasts (about 1 lb)

method:

poach chicken breasts, shred, set aside

in a large pot, add 2 tbsps canola oil and a little cooking spray over medium heat

add chopped veggies and salt and pepper

stir veggies and let cook 10-15 minutes

follow manischewitz  directions to make matzoh ball mixture (mix packet #1 with 2 tbsps canola oil and 2 eggs and let mix sit in fridge at least 15 minutes)

once veggies are soft, follow next step of manischewitz directions (add 10 cups of water to veggies and flavor packet #2, mix to combine and bring to a boil)

once soup has come to a boil, add shredded chicken

now make matzoh balls (wet hands and roll balls, makes about 15)

add  mbs to soup, put lid on and lower soup to simmer, let cook for 20 minutes

eat just as is, no further garnish or embellishment required