I am preparing Matzoh ball soup this evening. Made the chicken stock last night. My question; How long in advance can I mix the ingredients for the matzoh balls. Most recipes call for 30-45 minutes refrigeration before cooking the MB in boiling salted water. I would like to mix them up this morning and cook them in the evening, 6-8 hours of refrig time. Would this be acceptable or will I compromise the result?
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