Can you freeze Matzo Ball Soup?

Freeze the balls separately. Triple wrap them and more. If they get frozen and ice crystals from it will make them fall apart and get mushy when thawing because the ice crystals will break apart the molecules.

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RE:

Can you freeze Matzo Ball Soup?

I just made a yummy batch, but have about ten more balls floating in the soup. I want ot keep it, but I know there is no way I can eat that much before it goes bad just in the fridge, but I have no idea if I can freeze it. Can I and it still taste ok? If so, how long can I keep it in there? Thanks...

Freezing Matzo Balls

From:

http://www.andtheeggs.net/2007/11/homemade-matzo-b...

"This soup also freezes well, but freeze the matzo balls separately on a flat sheet, and then place in a heavy duty freezer bag. Whenever you defrost the soup, and it's in the pot getting hot, you can put the frozen matzo balls right into it and let them heat up in the soup.

A little extra advice: don't freeze the soup with the matzo balls in it- the soup gets cloudy in the process. It tastes the same, but it won't look nearly as nice so you won't want to serve it to company."

Matzah Ball Soup. Ingredients Enough water to fill your pot (or chicken broth) 3-4 chicken boullian cubes (if using water) Black pepper Thyme Basil Corriander Tarragon 1/4 cup vegetable oil 7-10 scallions (green onions) 1 or 2 onions 2 to 4 carrots 2 to 4 celery stalks Any other vegetables you wish to add 3 chicken breasts Manaschewitz Matzah ball soup mix 2 eggs and 1/4 cup oil for the matzah balls Directions Place 1/4 cup vegetable oil and the bottom halves of the scallions into the pot. Cover them and let them sizzle for a minute or two, then add 2-3 boullian cubes, and let them dissolve. Add some black pepper, and then add the water. While the water is brought to a boil, prepare the matzah ball mixture as per the instructions on the box (mix eggs with oil, mix in matzah ball mix, put in fridge). Add the rest of the boullion cubes when the water is boiling. Cut up the chicken and other vegetables. Add the chicken, bring water back to boil. Add the vegetables. Make matzah balls from the mix and add them to the soup, making sure that they will stay entact and not fall apart. Add more black pepper, 1-2 corriander leaves, and a pinch or two of thyme and tarragon (but not too much). Stir, and let cook at a slow boil for 20-30 minutes.

Certainly you can freeze the soup part, but I don't know what will happen to the Matzoh Balls in the freeze/defrost transition...