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Anyone else use those Manischewitz soup mixes?

Making my usual Sunday soup; got chicken boiling away in the PC, then I'm going to add some fresh veggies and a packet of Manischewitz soup mix-Minestone today. I've been using these for years, and I love them...so easy, and good too. Anyone else use this product, and if so, what personal touches do you add?

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  1. - i avoid many of them because they contain msg....sorry to rain / snow on your parade, there are a few parve soup mixes that are msg free..... check at the stores.

    1. Yup I do, these are what sort of "taught" me to how to make matzo ball soup. I find them terribly salty these days, but for people that are learning to cook, they are just fine.
      There is nothing wrong with their products, actually they are pretty good. I use the prepackaed mix for matzo balls, adding my own seasonings and fats.
      Hey use them, they are fine.

      1 Reply
      1. re: chef chicklet

        In my family, we'd always put the mix in the water we were using to boil the matzah balls, but then toss it and use the "real" chicken soup. That's the way I do it too. Does anyone else do this?

      2. I use the matzoh ball and soup mix all the time, but I look for the low-sodium variety. My son is a strict vegetarian, so unless I make the Manischewitz, I'd have to make 2 different pots of soup, and that's a pain in an apartment-sized kitchen when I'm cooking dinner for the whole family at holiday time. Also, no one particularly cares for the boiled chicken from a "real" chicken soup, so this works just fine. I add sliced parsnips, carrots, celery, and onion, and lots of fresh dill and parsley. Everyone loves it!

        1 Reply
        1. re: Missyme

          I do the exact same thing because I also have a child who is a vegetarian. It's hard to find the low sodium boxes, though.

        2. You mean the tubes rather than the boxes, right? My husband's family tradition had been to make the split pea soup using the leftover turkey carcass on the day after Thanksgiving. We've since moved on to the post-Thanksgiving turkey gumbo.

          Last week, though, he made a double batch, adding a beef soup bone to the pot, The "mistake" though was that one tube was split pea and the other was minestrone. Since the cooking times were different the texture was a little off but the taste was great. Next time we'll do the split pea with a beef bone and add a handful of small pasta near the end of the cooking time.

          The sodium level of the mixes is a bit high so this is a sometimes treat for us.

          1. I've always used them ( I like the minestrone and the mushroom barley best) as the basis for what turns into a "stone soup" kind of result. I keep packages of chicken legs in the freezer and throw in 3 or 4. Then sliced celery ( or chop the tops off of the whole package) and onions. Next I might throw in a bag of cole slaw mix or a can of corn, stewed tomatoes, small pasta such as ditalini or canned beans. I've used it to get rid of the last of a bag of spinach ( add at the end) or to clean out the vegetable drawer. The mixes ( which my husband calls" Manacheezwiz") are like Forrest Gump's box of chocolates. You never know what you're going to get.

            1 Reply
            1. re: eimac

              I like the mushroom barley best , too. I find that they're a no brainer if I want fast soup, especially if I use the PC. I don't use them all the time, I usually make soup from scratch, but they're good to keep in the pantry.

            2. I grew up with them in my parent's house.when I started making soup on my own, I used them as a base, adding bones, veggies, garlic, etc. I got out of the habit of buying them in the past few years, but rediscovered them recently when shopping for my vegetarian - leaning toward vegan - daughter. Since she's in a dorm and doesn't have full cooking facilities, it's something she can whip up easily that is an improvement on the caf. food

              1 Reply
              1. re: EllenMM

                I grew up with these too. This is what was called "home cooking" in my house when I was a kid. My 91 year old dad still uses them and adds extra beans. He knows to not throw the little flavor packet in since he's on a sodium restricted diet. I consider them like a cake mix...better than store bought but not really homemade.

              2. I use minestrone or split pea most often. I think there's a bean soup too, but I haven't bought any in a while. Usually add whatever else is in the house.... onions, mushrooms, chicken, celery, carrots, etc. I agree with the stone soup analogy. Great way to make something from nothing.

                1. Love the matzo ball mix with my homemade stock... instead of oil I use melted chicken fat in the balls... so flavorful.

                  1. I know this is an old post but felt compelled to reply...I'm confused to see comments referring to the msg and sodium content in the Manischewitz mixes. I have two on hand and neither have msg and both are low in sodium - 75 mg per serving. I usually make soups from scratch but bought these on sale awhile back, and now with an empty fridge and pantry, instead of shopping I am going to throw together dinner with what little I have available: the vegetable and mushroom soup mix, one can of garbanzo beans, some sad and limp celery (ha!), 2 carrots, and some fresh garlic. I have a generous spice rack and some tasty vinegars if it needs some perking up. It won't be the best dinner ever but I do love the resourceful "stone soup" ethic of it all. :)

                    1. We buy the lentil soup mix (2 per meal) and add a package of mild Italian ground sausage and about 5 cloves of chopped fresh garlic. Delicious!