Tonight, staring into my cupboard I remembered the day that I walked down the soup aisle at Ralph's and thought: "Hey, soup is a feel-good food and I can add soup to our evening meals. A soup starter would be a really civilized way to begin dinner and we'll feel good!"

So while I attack the What Cha Got challenge like Rambo, I eyed the partially used dry soup packets and made my move.

1/2 package Bear Creek Tortilla soup mix (0g trans fat! someone high five me!)
1/2 package Bear Creek Hot & Sour soup mix (0g trans fats, don't leave me hangin!)
1/2 Mishima Hot & Sour soup mix (no idea where I got this, might have been in a ramen package, but 'all natural' do I get points?)
1 package Manischewitz Matzo Ball Mi
2 eggs
2 Tbsp vegetable oil

Would any self-respecting Jewish person drop matzo balls into a melange of tortilla and hot/sour soup? I can assure you that I wouldn't know, but my Jewish friends are really cool so I'll ask them. Would those snotty people at Cantor's deli do it? No, but then they even pretend not to understand me when I order the whitefish. But I digress. I do have an issue with the Manischewitz's directions. I read the box and then put 2 1/2 quarts of water in my mixing bowl. Had to get out the big yellow one for this mix. Next I dumped in the veg oil and realized that this was ridiculous. Hey, Manischewitz packaging people, can't ya help a girl out and just say what it takes to make the matzo balls? Afterwards tell me how much water to poach them in. Thank you.

Dumped out oily water and began again. Eggs & veg oil into bowl, mixed in the 1 pack of matzo mix and stashed in the fridge for 20 minutes to firm up.

Put 2 1/2 quarts of water into pot on stove and added all 3 mis-matched dry soup mixes. I figure it will be a cumin-scented-oniony-peppery-sesame-vinegary-soyish blend of broth that will happily welcome the matzo balls.Under peril of death, I forbid you to add any salt. Good Heavens these dry soup mixes are saline exuberant! No trans fats, but get out of my high blood-pressure nightmare!

After 20 minutes, remove the matzo from the fridge, roll spoonfuls into 1 inch balls (gosh this matzo swells!) and plunk into broth. Cook for 20 minutes.

Completely addictive and I still have a packet of matzo mix left in the cupboard. What else can I plunk them into? I'll have fun figuring that out.
We had our Lutheran Soup with a fresh salad of greens, home made pickled beets, feta cheese and a dressing of 2 pantry items, Catalina dressing and Rice Wine Vinegar. OK, I had to explain to Hudson that I DON'T have a Japanese food hoarding problem, the reason that I have 3 rice wine vinegars and 3 sacks of sushi rice in the cupboard is that they're left over from his sushi birthday party. Now we just need to throw another make-your-own-sushi party and I'll have that out of the pantry.

See? I can totally do this.



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