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-> Recipe Collection
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amother
OP
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 Thu, Jan 18 2024, 3:49 pm
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How would I do that? Want to make them today? How would I store so they don’t get soggy? And then when and how would you warm up. Sorry for alll the questions I never make but they were requested.
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Brit in Israel
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Thu, Jan 18 2024, 3:57 pm
You can make them and add them to the soup near the end of cooking, they will be fine.
you can also make a big batch and freeze in bags without liquids and add it to your soup a bit before finishing to cook each week from frozen or defrosted
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zoom
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Thu, Jan 18 2024, 4:00 pm
Yesbai freeze separately and add to soup before.
I sometimes freeze them raw shaped in balls too.
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amother
Dimgray
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Thu, Jan 18 2024, 4:02 pm
Cook. Drain.
Put single layer in a disposable pan or plate. Pour off the water from the pan after sitting a little.
Refrigerate or freeze. Add to the soup when putting it up for shabbos.
(If freezing, you can put it in bags or container divided per the amount you use in a week - do once it's frozen so it should stay in shape.)
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