🔕 🔔

My Basket ()

All questions

Make ahead & freezing matzoh balls?

Can matzoh balls be made in advance and frozen, then reheated in the soup? If so, should they be cooked first, or frozen uncooked? Frozen individually, or in the soup liquid? TIA.

asked by Eliana60 over 6 years ago
7 answers 35098 views
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added over 6 years ago

Joan Nathan, the author of many Jewish cookbooks, said in the New York Times in 2009: "Yes you can freeze them. There are two ways. Either you can cook them and freeze them right in the soup or cook them, drain them, and freeze them on a cookie sheet. When they are frozen just put them in a baggy."

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 6 years ago

I can say from personal experience that they freeze just fine. I've never tried freezing them separately. We put them into the soup and freeze the whole thing together.

Dinner's ready in a jiffy. ;)

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 6 years ago

I've only frozen them in the soup when there's lots of leftovers, and they are "fine" but I've noticed that sometimes they shred a little around the edges upon reheating. Not a big deal, but not as pretty. I think that Joan Nathan's cookie sheet method would avoid that - what a great idea (if only I had room in my freezer for a cookie sheet of matzo bal)!

80cc9648 9cfe 4049 92f3 f6fef0f3a439  fb avatar
added over 6 years ago

i don't see any reason why they can't be mixed and then frozen to use when needed. I would bring to fridge temperature before putting in soup.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 6 years ago

My guess, and it's totally a guess as I've never tried freezing the raw batter, is that this method might make the matzo balls more dense and a bit harder. For some people, this is a plus. I had an aunt who preferred them like golf balls. For those who prefer a fluffier ball, you might lose some lightness. My family recipe has you do the egg whites separately until stiff - just don't see how this could hold up to freezing. Depends on the type of recipe, though!

E49082c8 ef2a 40c3 b484 5ec8f9e21665  open uri20140916 31782 6hjdzs
added almost 3 years ago

try freezing them in egg cartons. Nothing sticks together and this doesn't take up whole shelf live a cookie tray.

F3fdbabe d72e 44f9 919d eecf03b7e10e  liza skitchenlogo
added almost 3 years ago

I freeze them all the time. Cook them first and they either freeze them on trays first so they keep their shape (and then throw them on ziplocs) or freeze them in the soup. The only thing I've noticed about freezing them in the soup is sometimes they disintegrate a touch when you reheat. This doesn't happen as much if you freeze them separately.

Let's Keep in Touch!

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.)

Please enter a valid email address.