I'm making matzo ball soup for 15 people for Passover - I'm making the broth on Sunday - how much do I need?
I've never made soup for so many people...I'm a little nervous, but going to make the broth on Sunday so I can stick it in the fridge to cool off for easy transport to our friend's home on Monday. Considering that you always end up with less broth than you started with after it simmers all day...how much broth would you go with?
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