Mish Mosh Soup: A Hearty and Nutritious Recipe

As the seasons change and colds begin to spread, our families turn to traditional recipes to nourish and comfort us. For many of us, that means a warm bowl of chicken soup, teeming with vegetables and rich in flavor. But not just any chicken soup will do - we want one that's packed with nutrients, easy to make, and satisfying enough to become a staple at our Passover table or any time of the year.

The recipe below is a mish mosh of my husband's family traditions and mine, brought together by my mother-in-law's legendary matzoh balls and a dash of creativity. We've added a medley of vegetables, including bok choy and zucchini for an extra boost of vitamin C, to create a soup that's both nourishing and delicious.

To start, boil some water with salt (or chicken broth if you prefer) and let it cool. Cover the mixture and refrigerate it for at least an hour to allow the flavors to meld together. Then, combine all your ingredients - including kabocha squash, ilantro leaves, and achiote powder or saffron powder for added depth of flavor.

One of the secrets to this recipe's success is the way the kabocha squash disintegrates into the broth, giving it a creamy texture without the need for butter or milk. It's a game-changer, especially for those who are lactose intolerant or simply looking for a lighter alternative.

This soup may not be traditional in its ingredients, but it's certainly rooted in tradition. For generations, Jewish grandmothers have used chicken soup as a remedy for colds and flus, and my abuela was no exception. It's a recipe that's been passed down through the years, with each family adding their own twist and flair.

So if you're looking for a soup that's both comforting and nutritious, look no further than this mish mosh of flavors and traditions. With its hearty ingredients and delicious flavors, it's sure to become a staple in your household - just like it has in mine.

Mish mosh soup