Mish Mosh Soup
Servings: 4 people
Print Recipe
Ingredients
- 1 4.5 oz Manischewitz Matzo Ball Mix, prepared according to directions
- 3 large carrots, cut into 1" chunks
- 3 stalks celery, cut into 1" chunks
- 1 medium onion, quartered
- 1-2 cups chicken leftovers, in large pieces
- 8 oz Manischewitz Fine Egg Noodles
- Parsley sprigs
Instructions
- Prepare matzah balls and soup according to the package.
- Refrigerate uncooked matzah balls until needed.
- Bring soup to a boil, add carrots, celery and onions. Reduce heat to low. Cook until tender, approximately 20 minutes.
- Cook matzah balls in the soup mix according to package directions.
- Add noodles and cook for 6 minutes.
- Add chicken pieces and heat through.
- Ladle some of each ingredient into individual soup bowls. Add a parsley sprig for garnish.
Notes
If you have leftover rotisserie chicken this is a perfect way to use the leftovers.
First, mish mish soup is a combination of matzo balls and kreplach. Where are the kreplach?
Second, you NEVER boil the matzo balls in the stock; it will make the stock cloudy.
Third, ONE INCH chunks o’ veg? Are you feeding Paul Bunyon?
Finally, is it really a “recipe” if you’re using matzo ball mix, pre-made, dried egg noodles, and store-bought rotisserie chicken?
I bet your spaghetti & meatballs recipe involves meatballs from the freezer aisle and a jar of Ragu.
Hello, we invite you to submit your favorite recipes for others to enjoy. Our users add the recipes base on their preferred method of preparation.