Matzo symbolizes the unleavened bread the Jewish people ate on their journey away from Egypt. Matzo balls, puffy and delicate dumplings, are made from crumbs of whole matzo bread. Making the balls from scratch takes effort; freeze leftovers so you can enjoy them anytime in a chicken-broth based soup.
Freeze matzo ball soup and broth together for a quick reheat.
Divide any leftover soup into portions adequate for a meal. Once the soup is thawed, it shouldn’t be refrozen.
Let the hot soup cool completely before freezing.
Pour into the containers. Leave about 1/2 inch of space at the top to allow for expansion of the liquid as it freezes.
Reheat the soup by placing the whole frozen block in a pot and slowly thawing over low heat. You could also thaw the container of soup in the refrigerator overnight.
Frozen homemade soup stays fresh for 2 to 3 months.
Store matzo balls in the freezer and reheat in freshly made broth, as well.
Make matzo balls according to your favorite recipe. Cool at room temperature or in the refrigerator.
You can leave the matzo balls in the refrigerator to cool overnight. Note that their texture will become denser.
Line a rimmed baking sheet with parchment paper. Lay the balls on the tray, carefully leaving space between them so they don’t freeze together.
Place the tray flat in the freezer for several hours. Once solidly frozen, transfer the balls to freezer bags. You can then take out only how many you need each time you’re ready to make soup.
Reheat in chicken broth from the frozen state. Microwaving the dumplings will considerably change the texture.
Frozen matzo balls are good for about 3 months, like other baked goods. You can still eat them safely after 3 months, but their quality may have diminished.