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matzoh balls

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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Monita is a recipe tester for Food52 and a trusted source on General Cooking.

added about 1 year ago

That will be fine. Some recipes even call for preparing the "batter" the night before

RespectThePastry added about 1 year ago

The longer the balls sit the better they will be. Resting allows the glutens (proteins) to relax so they are fluffy and light and it also lets the the flavors mesh and the moisture to spread evenly through the mixture.


Susan is a recipe tester for Food52.

added about 1 year ago

I agree, they should be just fine!

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