Nothing wrong with semi-homemade food. Life gets in the way. But resorting to a box or can doesn’t have to completely suck.

I love Matzo Ball Soup. But I always crave it unexpectedly. The problem with pre-made stuff is that it always lacks the little touches. A.D.D. Matzo ball soup needs three things to make it more heimishe (homemade):

1) fat, 2) spices, 3) dill and green onion. Because fat is flavor, momma likes sage, and green onion is the most under-used food enhancer ever. (the Vietnamese know this.)

I keep Matzo ball mix on hand at all times. I heat a box of organic chicken stock and throw in thin carrot wheels. I make matzo balls like the box says. I add a tea ball filled with spice, then add a blob of Ghee (Indian clarified butter) or butter. The Ghee gives the soup those little floating fat globules of bubbie-dom, “soaker uppers for the grumpies,” as my old neighbor used to say. Let it simmer for 45 minutes, toss in fresh dill and green onion to taste and you’re done.

This is at least as good as any half-assed version you can find in Seattle. I usually settle for meatball Pho. Sadly, we are deficient in enterprising bubbies up here.