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Reply to "Can I make and then freeze matzo balls? "
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[quote=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. [/quote]
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