It is, but only if you happen to live near a restaurant that serves one (and if you do, I am jealous and I kind of hate you), or if you have time to make some from scratch. Much as I wanted to love it, matzoh ball soup in jar form just turned out to be kind of depressing.
"It'll be like getting a warm hug from Bubbe!"
I wanted to like it. I really, really did, especially since the only other food I had in my office was some leftover falafel and a bunch of frozen peas, which is not really the greatest combination, as meals go. But it was just... not quite right. The matzoh balls had disintegrated in the broth a bit; the broth itself was overly salty, even compared to the normal powder broth mix. To be fair, I normally add more water than is recommended when using the powdered mix, so this may just be a personal preference. And the vegetables! The vegetables were just sad little memories of what a carrot used to be, lurking at the bottom of the bowl like flakes of fish food.
My recommendation: if you anticipate wanting matzoh ball soup at a time when you won't be able to make it fresh, make the balls ahead of time and store them separately from the broth. Then mix with the broth and vegetables, and microwave that. It's what your Bubbe would want you to do.