Tabatchnick Chicken Broth with Noodles & Dumplings

August 21, 2008 | Reviewer: Chavi

Tabatchnick Chicken Broth with Noodles & Dumplings Price: $1.33 (on sale)
Serving: 7.25 oz.
Calories: 150 per serving
Fat: 9%, 6g
Cholesterol: 22%, 65mg
Sodium: 31%, 740mg
Protein: 5g
Carbohydrates: 6%, 19g
Fiber: 3%, Less than 1g
Sugar: 1g
Weight Watchers Points: 3 per serving

Tabatchnick says: Nothing beyond the title, actually.

Chavi says: Struck with an uncomfortable stomach ache, I headed to the store for some bread (for toasting) and some soup. After grabbing the bread I headed to the soup aisle to find that not a darn thing was on sale (it being nearly summertime and all), and nothing seemed to strike my fancy. I’m not one for watery soups, preferring thicker, stew-style ones, but on that day a soupy soup was necessary for what ailed me.

After scanning all the brands — Campbell’s, Healthy Choice, the house brand — nothing looked good, and I didn’t want to spend three bucks on a can of soup because I’m cheap. So I walked away, defeated and headed to the frozen food section for other options. I checked out the frozen pizzas and Lean Cuisines, but still, nothing was hitting the spot. And then I happened to wander by that rare gem: the frozen organic and Kosher foods section.

You know you’ve walked past it, checked out the frozen latkes and blintzes, perhaps you’ve even spotted the Tabatchnick soups and thought — ‘I wonder if?’ Well, I have an answer for you. I saw the comforting looking chicken noodle/matzo ball soup style box, and my stomach declared “yes!” Before stuffing it in my basket, and it being a frozen soup, I checked out the instructions. I wanted absolute ease. There are directions for the microwave and the stove, and not having a microwave at home, I went for the stove option — stick the packet of soup in a pan of boiling water and let it sit for 15 minutes.

Now, I’m a sucker for some good matzo ball soup. I’ve had the best of the best from some of the greatest delis and Jewish grandmas out there, so I was skeptical. But this soup? It needs nothing. I thought, maybe I’ll need the pepper, but on a single taste, it was perfect. I have to imagine they locked a hundred Jewish grandmothers in a room to get a recipe this precise, especially considering it’s of the frozen variety. The matzo balls aren’t exactly balls, but they get the point across. The noodles were tender and although it could have used some more of the vegetables, it was on par with what one would expect from a fresh bowl of chicken noodle soup with a matzo flair.

There being just two matzo balls, I ended up eating the entire thing, which, truth be told, really was only one bowl’s worth that you see in the picture (they say the packet should serve two). Either way, it’s still a decently low-points meal. If you’re worried about your sodium intake, you might want to take a step back from the bowl; it’s definitely high on the salt.

As is expected, I walked away with about 20 other things I didn’t need from the grocery store. But the important thing is that I got a grandmother-style serving of ailment-curing chicken soup.

comments

12 Responses to “Tabatchnick Chicken Broth with Noodles & Dumplings”

HGGG on August 21st, 2008

Nice review, im tempted to try that. If only it weren’t 100 degrees.
Chavi on August 21st, 2008

You know, even in the heat … soup can be DELISH. That’s how the Soupbox in Chicago does well even in summertime

No more of this seasonist attitude toward soup! Start the revolution …
Jeri on August 21st, 2008

Every Tabatchnick soup I’ve ever tried was too salty. Also, fishing a plastic bag out of boiling water, cutting it open and transfering the contents to a bowl without injury or mess is far too much trouble. You might as well cook. Still, matzo ball soup…maybe I’ll give it another chance.
Becka on August 21st, 2008

Nothing to do with the review [which was nice, that soup looks good if only it were vegetarian!] but how do you pronounce your name, Chavi? Just curious.
BJ on August 22nd, 2008

I always thought these soups were lower in sodium than the canned ones. I especially like the potato ones and the tomato vegetable (I even had to add some salt to this one). But I agree with the hand-burning issue! I don’t think I have succeeded in not burning my fingers with these yet.
christine on August 22nd, 2008

I am going to try this!
Danielle on August 22nd, 2008

I wonder why they call the matzoh balls dumplings, unless they aren’t made of matzoh meal. Do they think that midwesterners won’t know what a matzoh ball is?
Heather on August 22nd, 2008

One can certainly remove the soup from the package and heat on stovetop or in the microwave. You don’t HAVE to heat the soup in the boiling water.
Chavi on August 23rd, 2008

Becka, Thanks for the question It’s a gutteral “ch” sound and then “avi” … I don’t know if that helps at all? But do the “ch” like you have something in your throat Not the “ch” like in cheese.
MaryAnne on August 25th, 2008

Danielle, why wouldn’t midwesterners know what a matzoh ball is? Several cities in the midwest have a huge Jewish population- much bigger than on either coasts with the exception if New York of course.

I plan on trying this soup as well as watering down the broth. I’m skeptical though not because of the frozen part, my grandmother freezes her leftover matzoh balls soup, but because it’s sold at the grocery store where there aren’t any women kvetching about how much schmaltz to put in.
Kristen on August 27th, 2008

The potato Tabatchnick soup is my favorite. I’ve never seen the chicken noodle/matzo ball kind before, but I’ll definitely be looking for it! Thanks!
Tiffany on August 28th, 2008

Oh I love their brocolli cheese soup! You should try that one!