matzoh balls

Question

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?

cratecooking · Answer

I agree, they should be just fine!

RespectThePastry · Answer

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.

Monita · Answer

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

matzoh balls

3 Comments

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long