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Jan 27, 2008 08:52 AM

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 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.