Mish Mash Soup
Prepare yourself to fall in love with this Mish Mash Soup recipe. It is a hearty and most comforting soup with dense dumplings ( matzah balls) and tender chunks of veggies and juicy chicken pieces. It’s definitely worth loving.
This Jewish Mish Mash soup can be made throughout the year with the easy to get ingredients. If you are not a pro at this recipe which you wouldn’t be here if you were, don’t attempt to make the matzoh balls from scratch cause WOW I struggled to get them right hence I ended up using the Matzo Ball Mix.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Vegetables: I used carrots, celery, onion and chives for garnish
- Chicken pieces– I like fatty pieces of chicken so hence I chose to use drumsticks and thighs. You may use your favorite chicken pieces too.
- Egg noodles – If you don’t have egg noodles then regular pasta noodles will do
- Matzo balls – If you are that girl then go for homemade matzoh balls from scratch or just use matzo ball mix like I did.
- Seasoning: This is an open cheque book, use whatever you like and love. I used oregano, black pepper, chicken powder cause I didn’t use chicken broth and a pinch of salt to taste.
How to make Mish Mash soup
- Prepare matzah balls according to package instructions and let them chill in the fridge.
- Finely chop the onion, then celery, and sauté them in a saucepan with 2 tablespoons of olive oil for 2 to 3 minutes.
- Meanwhile, peel and chop the carrots into bite-size chunks then add them as well, and saute everything for about 10 minutes.
- Add chicken pieces and 2 cups of water, cover your saucepan, and let it cook for 10 minutes. If you want a rich meaty flavor you can substitute the water with chicken broth.
- Add egg noodles and 1 cup of water and let it cook for 5 minutes. If You want to save time you can cook the noodles in a separate pot while the chicken is cooking too.
- Season with black pepper and salt, a teaspoon of oregano, and chicken powder. If you used chicken broth please skip the chicken powder.
- Add matzo balls, cover the saucepan, and cook for 10 minutes. If needed add a little bit more water so the matzo dumplings can sink in a broth and cook well.
- Scoop into bowls to serve and garnish with chopped chives.
Tips and common mistakes to avoid for beginners
- Don’t be tempted to cook the matzo balls in water, these little guys are like sponges and they will absorb the liquid they have cooked in. So it makes sense to cook them in a broth so that you get flavors when you bite them.
- If you by any chance have Rotisserie chicken leftovers then this is a good chance for you to use it. Bear in mind that this will reduce the cooking time of your mish-mosh soup.
- If you are afraid that you won’t get the noodles right cooked in the same pot then it is okay to cook them separately and add them into the soup 2 minutes before serving so they can absorb the flavors of the soup.
Troubleshooting FAQ
Yes, you can freeze matzo balls. Both cooked and uncooked matzo balls can be frozen for up to three months.
To freeze cooked matzo balls, cool them completely, dry them, then flash freeze on a parchment-lined baking sheet. After they’re solid, transfer them to an airtight container and freeze for up to three months. Reheat by simmering in broth.
For uncooked matzo balls, form the dough into balls, flash freeze on a parchment-lined sheet until solid, then move to an airtight container to freeze for up to three months. Cook by adding directly to simmering broth no need to thaw.
Your matzo balls might be mushy because you’re adding too much liquid to the matzo meal. Try this liquid-to-matzo meal ratio of 1 tablespoon of broth/water per ¼ cup of matzo meal and avoid overcooking them.
To avoid matzo balls from falling apart, let the matzo meal rest for at least 30 minutes to absorb the liquid before forming the balls.
More Soups made with Chicken to try next
Mish Mash Soup
Ingredients
- 12 Matzo balls
- 4 Chicken pieces
- 1 packet Egg noodles
- 1 Carrots large
- 1 Celery stalk
- 1 Onion medium
- Seasoning Oregano, chicken powder, black pepper, a pinch of salt
Instructions
- Prepare matzah balls according to package instructions and let them chill in the fridge.
- Finely chop the onion, then celery, and sauté them in a saucepan with 2 tablespoons of olive oil for 2 to 3 minutes.
- Peel and chop the carrots into bite-size chunks then add them as well, and sauté everything for about 10 minutes.
- Add chicken pieces and 2 cups of water, cover your saucepan, and let it cook for 10 minutes. If you want a rich meaty flavor you can substitute the water with chicken broth.
- Add egg noodles and 1 cup of water and let it cook for 5 minutes. If You want to save time you can cook the noodles in a separate pot while the chicken is cooking too.
- Season with black pepper and salt, a teaspoon of oregano, and chicken powder. If you used chicken broth please skip the chicken powder.
- Add matzo balls, cover the saucepan, and cook for 10 minutes. If needed add a little bit more water so the matzo dumplings can sink in a broth and cook well.
- Scoop into bowls to serve and garnish with chopped chives.
