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!
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!
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.
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.
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.
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.