As the Jewish High Holidays approach, you may find yourself asking a familiar question. No, not “How have I wronged those around me?” — though that is, of course, a most excellent question to ask yourself during this period of reflection and repentance.
Instead, we’re talking about the question that so many Jewish cooks — from novices to experts — find themselves pondering this time of year: “What the heck will I serve my holiday guests?”
Fortunately, there’s a time-honored answer to this question: matzah ball soup. A perennial crowd-pleaser, matzah ball soup is both delicious and comforting. It’s a traditional way to begin a Jewish holiday feast; load it up with some chicken and/or vegetables and it can even be the star of your holiday meal, if you so desire.
Jews, of course, have lots of feelings about matzah balls. Some like them dense and lurking at the bottom of their bowls; others insist that the fluffier the ball, the better. Some think that schmaltz, or chicken fat, is the secret to that just-like-bubbe-used to make taste while others insist that seltzer — and not just water — is the key to making matzah balls so airy they may just float away.
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With so many opinions, it’s understandable that many home chefs may worry when it comes to serving this beloved dish. Less experienced cooks may fret that their broth or balls won’t measure up, while even experts may worry that their matzah balls will never be as good as the ones their guests grew up with.
Fortunately, there’s a Jewish food company that will help you serve seriously top-notch matzah ball soup to your guests, no matter your cooking style: Manischewitz. Whether you’re a seasoned home chef who’s prone to weighing every ingredient, or you’re a complete novice who is hosting their first-ever Rosh Hashanah meal, Manischewitz has your back in the kitchen.
Since its founding in 1888, Manischewitz has helped level the Jewish holiday playing field. That was the year Rabbi Dov Behr Manischewitz opened a small matzah bakery in Cincinnati. As his kosher bakery’s popularity grew, Manischewitz innovated a new production method by thinking inside the box: By switching from round matzah — the standard shape for homemade matzah — to a square, he developed the first automated kosher matzah production line.
The shift to machine-made matzah was a revolutionary one, transforming unleavened bread from a seasonal Passover product into an affordable, accessible, year-round staple in Jewish kitchens. By 1920, Manischewitz was the world’s largest matzah producer, churning out 1.25 million crispy sheets of matzah every day.
Of course, you can’t have matzah ball soup without matzah, and as matzah reached more and more American consumers, the popularity of matzah ball soup rose, too. Today, matzah ball soup is a staple at Jewish delis and Jewish tables around the country. It’s a dish that’s special enough to serve at holiday meals yet simple and familiar enough for an everyday dinner.
As Rosh Hashanah is just around the corner — the Jewish New Year begins this year on the evening of Sept. 11 — Manischewitz is here to help you set a warm, satisfying bowl of matzah ball soup in front of your guests, no matter what kind of cook or holiday host you are. Keep scrolling to find the perfect matzah ball to match your mood.
For absolute beginners or laid-back, last minute hosts
Let’s say you’re the type of host who wants to spend every moment with their guests, or maybe your decision to invite the gang to celebrate Rosh Hashanah was a last-minute one. Or maybe you’ve never cooked a meal in your life. No worries: Serving a delicious, wholesome bowl of matzah ball soup is as easy as opening a jar.
Launched in February, Manischewitz’s new, ready-to-heat Chicken Matzo Ball Soup is both convenient and delectable. Consisting of golden rich broth made with real chicken and carrots, the jarred soup is filled with tender-firm matzah balls that are fluffy yet hold their shape.
Preparing it couldn’t be easier: All you have to do is empty the jar into a pot, bring it to a gentle simmer, then ladle the soup into your most festive bowls. (A microwave works, too.) If you’re feeling fancy, you can garnish the soup with a sprig of fresh dill — nobody will know it took you longer to set the table then prepare the soup course.
The shortcut lovers who want to work smarter, not harder
Maybe you’re a bone broth queen and your freezer is stocked with stock. Or maybe you’ve got a pot of vegetable or chicken broth bubbling away on the stove, but the thought of making matzah balls feels like a step too many this busy season.
Enter Manischewitz’s ready-to-cook Frozen Matzo Balls, which guarantees perfectly fluffy, tender matzah balls with practically zero prep time. Sold in packages of six, the process couldn’t be easier: Simply take the package out of the freezer — no need to defrost — and drop the frozen balls directly in a simmering pot of soup (or salted water, if you prefer). Easy peasy!
For the not-so-traditional traditionalists
Is there a way to get all of the flavor of homemade matzah ball soup with none of the time-consuming effort? Why yes, there is. It’s no exaggeration to say that generations of Jews have relied upon Manischewitz’s Matzo Ball & Soup Mix — if it was good enough for your grandparents, it’s good enough for your holiday table, too.
“Boxed matzah ball mix is actually the best,” former Nosher editor Shannon Sarna declared in 2019. “And I am far from the only one who thinks so — I’ve met countless chefs who agree.”
No less an authority than Bon Appetit magazine also concurs. “Turns out: My mom’s matzo balls — the ones that cured my winter colds, celebrated my milestones at school, and punctuated our Jewish holidays — aren’t my mom’s at all,” wrote Emma Laperruque last year. “Or at least, they aren’t just hers. Countless other families eat the same ones, and not because we use a popular recipe. Because they come from a box.”
By using Manischewitz’s Matzo Ball & Soup Mix, you’ll still experience the tactile pleasure of rolling the matzah balls, without any of the guesswork about seasonings or ratios. The process is super simple: The only ingredients you need are the mix (with two packets: one for the soup, one for the balls), two eggs and some vegetable oil. Of course you can add extra ingredients for a special touch, like carrots to the broth or fresh dill or parsley to the matzah balls.
By the time the pot lid comes off — in a fraction of the time it takes to braise a brisket — you’ll have fluffy, floating matzah balls simmering in a fragrant broth. And unless you divulge your secret “recipe,” your guests will be convinced you spent the entire afternoon cooking.
The DIY divas who make everything from scratch
For the ultimate balaboostas for whom no shortcuts will do, Manischewitz has your starting point, too. The OG, 16-ounce canister of Matzo Meal is the foundational matzah ball ingredient that’s been stocked in Jewish pantries for generations. Made solely of ground Manischewitz matzah, using Manischewitz Matzo Meal leaves the flavor profile, fat ratio and density (aka sinkers-versus-floaters) completely in your hands.
Many home cooks swear by the recipe printed on the back of the canister; others add special touches like fresh herbs and seasonings. Once you’ve mastered the basic ball, the options are endless: You can try your hand at matzah ball soup inspired by flavors of the Southwest, Mexico or even Vietnam.
No matter how matzah ball soup makes it to your holiday table, Manischewitz will guide you every step of the way.
This article was sponsored by and produced in partnership with Manischewitz, one of America’s oldest and best-known Jewish food brands. This article was produced by The Nosher’s native content team.
