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Matzoh Balls HELP!!!

kim2310 Apr 18, 2008 06:11 AM

Can I make the matzoh balls for the soup a day ahead of time? If so, how do I store them...with or without liquid?

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    rockycat RE: kim2310 Apr 18, 2008 12:30 PM

    You certainly can. Let them cool and put them in the fridge in the salted water that you cooked them in.

    Matzah balls also freeze very well for longer storage.

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      bxgirl RE: kim2310 Apr 18, 2008 01:02 PM

      Actually, I just made my matzoh balls, and I put them in a plastic container in the refrig with NO liquid.
      Funny, because I had asked a friend the same question you asked, and this is how she told me to do it.
      Happy Passover, and happy eating!!

      1. Richard 16 RE: kim2310 Apr 18, 2008 02:57 PM

        Yes you can, but they will lose some lightness, whether they're real matzoh balls or the matzoh dumplings some people confuse with matzoh balls. I prefer to freeze in liquid -- I think they lose less lightness but the recipe is more important.

        2 Replies
        1. re: Richard 16
          truman RE: Richard 16 Apr 18, 2008 05:48 PM

          Could you please clarify "real" vs. dumplings - I've never heard this distinction! Are dumplings the fluffy kind you get from the boxed mixes? (I prefer the heavier kind, the 1:1:1:1 recipe...)

          1. re: truman
            Richard 16 RE: truman Apr 19, 2008 09:19 PM

            Yup. The "debate" of "floaters" vs. "sinkers" is for me not a debate. Matzoh balls are dense, just floaty enouigh to rise to the surface when cooking but soon sink. They have substance. In the interests of clear communication -- and to put MHO right up front -- I call the wimpy (sorry, dumpling lovers -- I couldn't help myself...) light ones "dumplings", which is what they are. I like dumplings, but they're not matzoh balls.

        2. Jennalynn RE: kim2310 Apr 18, 2008 06:18 PM

          I cook mine in the chicken broth and then keep it in there.

          Tastes great because it absorbs a little of the broth.

          1 Reply
          1. re: Jennalynn
            doberlady RE: Jennalynn Apr 19, 2008 03:42 AM

            I cook mine in salted water and then add to the hot soup when done.

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            valerie RE: kim2310 Apr 19, 2008 04:58 AM

            I make mine ahead of time in water with no salt. Store in container with no liquid. Reheat in soup. They come out great.

            1 Reply
            1. re: valerie
              addicted2cake RE: valerie Apr 20, 2008 08:23 PM

              I completely agree with Valerie. Follow her advice and you'll be very pleased.

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