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Manischewitz Matzo Balls Are Good In My Soup.


Manischewitz Matzo Ball Mix is a good start to a satisfying Matzo Ball Soup.  The Matzo Balls couldn’t be easier to make and they’ve got a nice flavor to them.  I prefer to use my own Stock/Broth if made and on hand, if not I’ve been using Wolfgang Puck’s Free Range Roasted Chicken Stock lately — It’s pretty good.  And sometimes I’ll boil a few onions with a canned/boxed Stock to add more flavor.


To make the Matzo Balls, you’ll just stir Eggs and Oil into the Matzo Ball Mix, set mixture aside in the fridge for 15 minutes, then shape it into small balls and drop all into hot Stock/Broth, cover and simmer for about 20 minutes — And that’s it.  This time I added Broccoli and Cauliflower.

MORE INFO about the Matzo Ball Mix I usually use:

FYI – Pete Schweddy didn’t make these.  He makes Balls for NPR’s Delicious Dish, as you’ll see HERE:

  1. April 3rd, 2009 at 04:09 | #1

    Hi! I noticed that my website isn’t appearing well just in case you want to read what I think about food being the food buff that I also am. Cheers!

  2. March 27th, 2009 at 01:36 | #2

    Nice pics and very yummy too! I can’t wait to try this at home.

  1. December 11th, 2009 at 01:07 | #1

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