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Mar 16, 2010 11:41 AM

Making Matzoh Balls in Advance

If I make matzoh balls in the morning, do I cool and refrigerate them before the seder...or do I leave them out at room temp? It would be nice not to have to do this at the last minute, but will it change the consistency of them if I do them earlier in the day? Any help would be appreciated. Thank you!

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  1. If you make them ahead of time, lay them out in a single layer on a tray or baking sheet. You can refrigerate or not - I don't think it makes much difference for just a few hours. Then reheat in the soup before serving. They'll be almost as good as new.

    14 Replies
    1. re: Nyleve

      Thank you! I'm assuming that it is best for them to be put on the tray with as little liquid as possible?

      1. re: DaisyM

        I usually dampen the tray so that they don't stick. Then I lay saran over them so they don't dry out on top. And that's pretty much the whole thing. Very easy.

        1. re: Nyleve

          Okay I have to ask, are these fairly easy to make, or at least fail proof? And, would either of you be willing to share your recipe? I'm thinking I need to make these. Many thanks.

          1. re: millygirl

            I hope no one screams...but I use Manishevitz's Motzoh Ball mix. Just add eggs and oil mix and put in the fridge. They come out great. I've tried twice to make them from scratch and they just weren't good.

            1. re: DaisyM

              Oh DaisyM, I love it!!! That is too funny. Now why didn't I think of that.

              1. re: millygirl

                Hehehehe. Me too. And my deeply Hungarian mother - who made literally nothing else that came from a box - taught this to me. She swore they were better than her own from scratch. I mean, when you look at the ingredients, it's just about the same as what you'd use to make them yourself so I'm not sure what makes them so foolproof. But they are. I've heard some people say the mix is too salty, but I don't find them to be. You cook the matzoh balls in water first, which I think dissipates some of the salt.

                1. re: Nyleve

                  I once had to throw out a batch made from the Manishewitz mix because it was insanely salty (and that was after boiling in plain water). I've switched to Streits, and haven't had a saltiness (or any other problem) since. It may have just been that one box, but I have no inclination to find out.

                  1. re: Marion Morgenthal

                    Yeah - I've heard that. But either I have an extremely high tolerance for salt - my personal vice, anyway - or the salt level is uneven. I've always used Manishewitz and never had a single complaint even from my most obnoxious relatives. I don't doubt that other brands work as well, I've just never bothered to experiment.

                    1. re: Nyleve

                      I love you for saying "obnoxious relatives". I thought I was the only one who had them!

                      1. re: DaisyM

                        OMG you guys are killing me. We must be distant relatives.

                        So let me get this straight Nyleve - you cook the balls in water - is this in the directions or something you've learned?

                        1. re: millygirl

                          First, the reason I have two seders most years is that the "family" seder is always so freaking miserable that I don't feel we've properly done Passover unless I also have a "friends" seder, which is invariably enjoyable. And the reason I am not the least bit worried that anyone in the family will read this post and figure out it's me is because no one in the family could care less about cooking so wouldn't be caught dead browsing something called Chowhound.

                          And second - yes, I make up the matzoh balls as per the instructions on the package and cook them in boiling water with the lid on. I think the package says to simmer, covered for 20 minutes but I always cook them at least 30 to 40 minutes. They turn out much nicer that way. After cooking, remove gently from the water with a slotted spoon and lay on a wet tray or baking sheet in a single layer. Cover and refrigerate (if you have room) or just put them outside on the picnic table if the weather is cool and you can spend the rest of the day praying that the dog doesn't figure this out. To serve, bring soup to a simmer and gently transfer the matzoh balls to the soup. Let them just heat through - then serve.

                          1. re: millygirl

                            I always cook my from scratch matzoh balls in water.

                      2. re: Marion Morgenthal

                        I'm with you... Streits.

                        But I use chicken fat instead of oil and add some dill into the mix. They work out great.

                        1. re: Marion Morgenthal

                          Manishewitz makes a low-sodium mix, too.

          2. when I saw the thread title, I thought you were talking about making them in ADVANCE! not just early the same day. ;) When I'm hosting a Seder, I make the Knaidlach a week or so ahead and freeze them in the chicken soup.

            I would refrigerate them after they've cooled, and reheat in the soup before serving. No need to ask for any extra bacteria. You will have gotten rid of the chometz, no need to add anything "special."....

            1. Probably a little late now but I make mine a day in advance. And I, too, make them from Manischewitz mix. I hate salt and have never found them to be too salty, in fact, I don't even think they have much taste at all without soup.

              I make them in water, remove from water with slotted spoon, cool to room temp, stick in fridge overnight. Day of serving I take them out to bring them back up to room temp, microwave to warm them up right before serving and then with hot soup poured on top, they are nice and warm and perfect. I made 36 balls yesterday, only 4 left. I guess everyone liked them!

              1 Reply
              1. re: valerie

                thanks everybody. i never b4 made them in advance, but have to this year. as i write they are simmering. likewise i used manischewitz for the 1st time and the mix was salty, so added eggs and plain matzoh meal to cut it the mix now was great. after 20 minutes simmering they looked fine, but i will take the proferred advice and cook them another 10 minutes. then i'll remove, place on cookie sheet cover and leave in fridge. oh i cannot thank u enuf. best, sue

              2. Do most folks cook the matzoh balls in water or broth?

                Can you grind matzoh meal to make it cake meal consistency?

                thanks and happy pesach!

                1. I have always made matzo balls just before I serve my mother did. Before we start the Seder, I put them into the soup and let them cook. They are finished when we finish. After reading all these replies, I may change after 45 years of Seders.

                  1 Reply
                  1. re: mkaminer

                    I make extra stock to cook the matzo balls in - I find them to be so much more flavourful if they absorb broth and not just water.