Can I make and then freeze matzo balls?

[Anonymous]

If so, how would I defrost them? I have a very small pot so I have to cook in batches, plus a tiny counter and cooking is just a pain all around, so it’s easier to cook something like this less often.

[Anonymous]

I have never done it myself, but it makes sense that you could prepare but not cook the matzo balls before freezing. Freeze them on a flat sheet so they don't stick together, and once they are frozen, you can store them in a bag. Pull out the smaller quantity you want to cook and pop it into the boiling soup until it is hot all the way through. You probably don't even need to thaw it before cooking.

[Anonymous]

This is easy enough to google. There are online instructions for freezing matzo balls both before and after cooking.

[Anonymous]

Nothing special about them just like freezing any other dough.

[Anonymous]

My grandmother began making matzo balls long before Passover every year. She froze them, then defrosted them in the chicken soup.

[Anonymous]

I do it a few times a year. I boil them for half the time I normally would so that they hold their shape but they finish cooking in the post-freeze boil in the soup before I serve them (I do the initial boil in salted water). Before I freeze them I let them sit on paper towels for about 20 minutes so that a lot of the water drains off. And then my husband's genius idea a few years ago was to freeze them in a muffin tin until they are fully frozen so they hold their shape and don’t stick, then I transfer to a bag.

[Anonymous]

Anonymous wrote:My grandmother began making matzo balls long before Passover every year. She froze them, then defrosted them in the chicken soup.

This is what I do too. Cook them as usual. Freeze on a cookie sheet. Then move to a container or bag. Place to broth to defrost.