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Matzoh balls in advance?

Am working up the courage to make matzoh ball soup for the first time. Can matzoh balls be made a day in advance, then heated up in simmering soup the following day?

If so, should I drain them before refrigerating, or store them in the poaching liquid?

Thanks for your help!

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  1. Yes, they can certainly be made in advance & refrigerated or even frozen. I drain them & store them in a plastic bag to save space.
    Good luck with your soup!

    1. They can be made in advance and frozen or refridgerated. No liquid. I store in a ziplock bag. I usually make a double portion and freeze one portion for the next time. Matzah ball soup is one of the best comfort foods out there. It's not laborious. You just have to have the time to let it simmer (2 and a half hours or so) and then cool off. Then, it is best to refridgerate it over night and then reheat the next day. The flavors do better with an overnight rest. Either way, though, it's good.

      1. I would drain them and you can even just put them carefully in a large zip lock bag for 2-3 days or even freeze them. I do it all the time.

        1. Same as all the above. A few days in the fridge, no problem. Much longer than that, go ahead and freeze. I never have them around long enough to freeze, but my inherited recipe has the hand-written note that they freeze very well. I'd place them on a baking sheet, cover with plastic, freeze, and then store in a freezer bag.

          1. You've all made my day. Thanks kindly for your help.

            I'm not too experienced in the kitchen, and am particularly bad at timing. A 15-minute gap between the vegetables and the entree doesn't matter when I'm by myself, but when cooking for friends, it's nice to have everything ready at approximately the same time.

            So.....matzoh balls! Am happy to hear that they can be prepared ahead of time. One less thing to mess up at the last minute.

            Thanks again for your help.

            1. My wife and kids love matzo balls all year round, and wife and oldest eat them plain on a fork without soup.

              So, Twice a week I make 36 matzo balls, I drain them well and refrigerate in a tupperware container that was made for vegetables, it has a grid on the bottom that allows the matzo balls to be held off the bottom of the container. This keeps them from getting mushy. They last three days with no problem.

              If I am going to make a large batch for the freezer. I place the cooked matzo balls on parchment paper on baking sheets to freeze (this only works if you have ample freezer space, them when frozen I place them in freezer quality zip loc bags. This is like IQF chicken. If makes it easier to pull the quantity needed for an individual meal.

              12 Replies
              1. re: bagelman01

                Twice a week!? Matzoh ball hero!

                Would love to go the freezer route. Unfortunately, I have a lilliputian NYC refrigerator with a freezer compartment the size of a deck of cards.

                The vegetable container with grid is a great tip.

                How do you crumble your matzohs? The recipes I've earmarked recommend a plastic bag and a rolling pin, but I'm wondering if I could give the matzohs a spin in the food processor....

                1. re: BrooksNYC

                  Use boxed matzah meal unless you have a tried and true recipe that uses whole matzah. Recipes written for whole matzah tend to be "vintage," to say the least and I have never had as good results using whole sheets as I do with matzah meal.

                  1. re: BrooksNYC

                    Twice a week, only if we don't have company. If not more often. On Pesach it's sometimes more than once per day. Use the biggest pot you have with a tight fitting lid. I use a 16 quart stockpot and it makes 36 large fluffy matzo balls. I simmer on low, covered for 32 minutes with timing starting after I finish adding the balls to a pot of wildly boiling water.

                    If you are new to this and question your confidence. BUY Streit's brand Matzo ball mix. It is consistenly the best. I just bought 100 boxes at Stop and Shop, as It's on sale at $1/box this week and it will hold me through the year.

                    The Streit's recipe always turns out perfect, 2 eggs and 1/4 cup oil per envelope. Mix well and let sit 1/2 hour before cooking. NO REFRIGERATION Needed for the mix while it sits. I use the 1/2 hour sitting time to bring my pot of water to the boil.

                    CAUTION: Matzo ball recipes are like standard baking recipes. When it says eggs, it means LARGE eggs, NOT Extra Large or jumbo. If you use bigger eggs, then you need more matzo meal to absorb the egg, or they will fall apart in the pot.
                    If I make a 2 box batch (4 envelopes) I use 7 extra large eggs and 7/8 cup oil and they turn out perfect.

                    If you insist on using matzo boards, then whizz them in the food processor until extra fine (almost like sand or dust).

                    Do NOT use Israeli Matzo Meal, your matzo balls will be like lead. Don't know why, but they just don't work. For years my ex would send American Matzo meal to her mother and aunt in Israel to make matzo balls...finallly the old ladies moved here.

                    1. re: bagelman01

                      I'm with you, bagelman. I make so many things from scratch, but the Streits matzoh balls are always so good there's really no good reason not to use them.

                      1. re: helou

                        absolutely foolproof........
                        all measured, just add eggs and oil, NO refrigeration needed and NO need to add water to the mix.

                        Makes a much better knaidl than the other mix brands

                        I make matzo balls from scratch for my celiac niece using spelt matzo, otherwise why biother? That's why I buy 100 boxes when they're only $1

                      2. re: bagelman01

                        Streit's! In the '70s, I lived a couple of blocks from the factory on the Lower East Side. One afternoon, one of the managers invited me in to watch matzohs rolling off the conveyor belt and getting stacked. I was thrilled. The old factory has been there since 1925, and stepping inside feels like time travel.

                        Their website offers spelt, whole wheat, and regular matzoh mix. Am guessing you recommend the regular "Matzo Ball Mix"?


                        Thanks again for all the great tips.

                        1. re: BrooksNYC

                          That's the one. Matzo Ball Mix, and it's got 2 packets of mix.

                          Be careful when you shop, though. The box for Matzo Ball *Soup* Mix is very similar, and is usually placed right next to it on the shelves. It contains only one packet of matzo ball mix, and a packet of powdered soup mix.

                          1. re: helou

                            and this year, be careful to avoid the Low Sodium Matzo Ball Mix that is appearing in the shelves next to the regular and soup mix. No taste

                            1. re: helou

                              Forewarned is forearmed. Thanks!

                        2. re: BrooksNYC

                          Making matzah balls from scratch is not that hard. I end up making a second and third batch later in the holiday as needed, not just for us, but we also give them out.

                          1. re: runtexas

                            Absolutely right! I always joke with my wife that a myth perpetuated by women is that's its hard to make matzoh balls (and chicken soup) so their families will be more appreciative.

                      3. We have chicken soup and matzoh balls every Friday but I don't want to make them every week. So i make a batch, drain them and let them cool. I then freeze them on parchment paper and when frozen put them in plastic containers. I don't even bother to thaw them. I put the frozen ones in the soup while it's heating before dinner.

                        1. I make a triple batch, then cover a sheet pan with plastic. I individually freeze the matzo balls until they are hard (3-4 hours), then pop them into a freezer bag. That way, they don't stick together, they take about 4 min on defrost cycle in M/W. One of my faves for lunch when I work from home.

                          Also, a hint: for fluffy matzo balls, use club soda or seltzer water for the liquid in the recipe. I also flavor my matzo balls with different herbs - sometimes, finely chopped parsley, or dill, combo of parsley and chervil is nice.

                          1 Reply
                          1. re: Diane in Bexley

                            Gah....my kingdom for a decent-sized freezer!

                            I certainly plan on adding chopped herbs to my matzoh balls. Thanks for the seltzer tip, Diane!

                          2. i concur with my fellow chowhounders - drained and stored, then reheated in the broth, and they'll be perfect!

                            1. Yes, absolutely. I generally make a large batch early in the day before seder, store them in cold water in jars in the refridgerator. They will keep the whole holiday. I transfer them straight from the pot, still hot, to the jars with cold water. When we are heating up the soup for the seders, we put the matzah balls into the soup to heat them up.