Do you want to make matzo balls in advance but don’t know how to keep them properly? Well, here is a pro-tip if you want to know how to store matzo balls.
To hold matzo balls for later use, transfer them from the cooking pot to a tray and then cover using plastic wrap. Matzo balls can be frozen. Just arrange them on parchment or wax paper on a baking sheet and freeze until it hardens. Then pack the matzo balls in a plastic bag or container.
How To Store Leftover Matzo Ball Soup?
Just in case you haven’t consumed all the matzo ball soup, no worries since you still save the leftover soup for the next day. Just keep it in the fridge.
Here are a freezer-friendly instructions:
Did you know that soup and matzo balls can be frozen for up to 3 months? Here’s how:
- Make sure that the matzo balls are drained carefully and is separated from the soup.
- Place the matzo ball and soup in a separate zip lock.
- Keep them in the fridge.
If you want to reheat them:
- Defrost the soup and matzo balls in the refrigerator for 12 hours.
- Reheat the soup on the stovetop over medium heat until hot.
- Once the soup is hot, add the matzo balls and simmer until they become soft in the center and heated thoroughly.
How To Store Matzo Balls In The Fridge?
If you plan to make matzo balls ahead of time and think of storing them just for a couple of days, putting them in the fridge is the best way to store them properly. They can stay good for a couple of days after refrigerating.
You can also make Matzo balls one to two days in advance and keep them uncooked until they are ready to cook in the soup on that day.
You can refrigerate Matzo balls by following these ways:
- If you will store cooked matzo balls, drain them carefully and then store the balls in a plastic bag or ziplock bag to save space on the fridge.
- You can also use a freezer-safe food storage container designed to store vegetables; make sure it has a grid on the bottom side. In this way, it is more convenient as it holds the matzo balls at the bottom.
- It also prevents them from being mushy. Do this, and your matzo balls can stay good for 3 days without any issue.
Can You Store Matzo Balls In The Soup?
Yes, you can store matzo balls in the soup for three months. Just place them in plastic bags or ziplock bags together and then put them inside the freezer.
However, some people prefer to separate the broth from the balls as they tend to get mush once soaked in the soup for a longer period.
If you store them in the freezer, read on the below-mentioned ways:
- Before you store them, make sure they are drained properly. Please keep them in a plastic or ziplock bag.
- You can also store them on a baking sheet lined with a non-stick foil or use parchment/wax paper. Cover them with plastic wrap and then place them in the freezer using quality ziplock bags.
This method works best if you have a lot of space inside the freezer since it will get easy to take out the quantity desired for every meal.
- Since matzo balls tend to stick together after freezing, here is a trick you can do. Cover the sheet pan with plastic and then place the matzo balls individually on the sheet pan until they get hard. This process usually takes around 3 to 4 hours. Then transfer them to a freezer bag; make sure to remove as much air as possible by pressing down the bag.
- Another option is to put them in an egg tray to freeze matzo balls. Using this technique won’t stick the balls together.
How To Make Matzo Balls?
For people who are not familiar with matzo balls, these are soup dumplings made from a mixture of matzah meal, beaten eggs, water, and fat, such as margarine, oil, and chicken fat.
These are traditionally served in chicken soup, which is considered a staple food during a Jewish holiday.
Here is a quick guide on how to do it from scratch and up to storage if you want to make your matzo balls. So that if you plan to make it ahead of time, you know some ways to keep it properly.
If you want to create light, fluffy matzo balls, here is the recipe.
- 4 large eggs
- 2 tablespoons of chicken fat or vegetable oil
- ¼ cup chicken broth
- 1 cup matzo meal
- Salt and pepper to taste
YIELD: 12 large, soft matzah balls
- Mix the eggs well with a fork. Add the chicken fat or oil, chicken broth, matzo meal, salt, and pepper. Then mix well. Cover the mixture and refrigerate it for several hours.
- Once the mixture has set in, dip your hands in cold water and make about 12 balls that are slightly smaller than Ping-Pong balls.
- Bring water to a boil in a large pot. Add salt and then place the rolled matzo balls in the water. Cover and then simmer them for about 30 minutes until they become soft and fluffy.
Chicken Soup With Matzo Balls Recipe
Matzo balls are best paired when there’s soup, as it gives more flavor to the soup. Since you are already done making matzo balls, the next step is to prepare the soup.
- 4 to 5 pounds of a whole chicken
- 3 pieces medium yellow onions, peeled and diced
- 3 pieces of turnips peeled and quartered
- 6 pieces of carrots peeled and roughly chopped
- 5 stalks of celery with greens, roughly chopped
- 2 bay leaves
- White pepper
- ¼ teaspoon of celery seed
- 1 to 2 tablespoons of chicken
- Place the chicken, onions, turnips, carrots, and celery in a large 12-quart stockpot. Add an ample amount of water to fill the pan almost to the top, around 6 to 8 quarts.
- Bring the water to a boil. Let the soup boil gently, uncovered for 20 minutes, and then remove any froth or scum on the top that is formed.
- Reduce the heat to low and add bay leaves, parsley sprigs, celery seed, a teaspoon of salt, and a teaspoon of white pepper.
- Cover and simmer around 3 ½ hours more. Remember that you need to remove the chicken from the soup after 90 minutes if you use the chicken for another purpose. Pull the meat off the bone and return the carcass to the pot.
- Let the soup cool until the pot is no longer hot. Place the soup pot in the refrigerator overnight.
- The next day, remove the pot from the refrigerator and skim the soup, remove the fat formed on the soup’s surface.
- Place a fine-mesh strainer over a smaller soup pot and then strain the soup to ensure that the broth is clear.
- Discard any remaining solids and then refrigerate or freeze until it is ready to serve.
- Bring the soup to simmer, then add the chicken bouillon powder along with more salt and pepper to taste.
- Add the carrots and the cooked matzo balls and simmer until the carrots are cooked, and the matzo balls are hot. You’ll know when they are both ready once they float to the surface.
- Ladle the soup into the bowl and then sprinkle chopped fresh parsley or dill.
Serving: 10 to 12 servings
Matzo balls with chicken soup is a great starter for children and even adults.
The steps on how to do it very simple; just follow the guide mentioned in this post. If you plan to make many matzo balls and cook them for later use, you may store them in the fridge or freezer.
One important tip to remember for storing these balls is to drain them completely before putting them in a plastic container as they get mushy when soaked for a longer period.
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