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?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)