- 1). Cool hot matzo ball soup quickly by filling a sink with cold water and ice cubes. Set the soup pot in the icy water and stir the soup as it cools; don't submerge a glass pot in the ice water as it may crack.
- 2). Pour the cooled soup into plastic storage containers or glass canning jars with airtight lids. Allow a 1-inch head space as the soup may expand as it freezes.
- 3). Wipe any liquid off of the container's rim using a paper towel. Press or screw the lid onto the container to create a secure seal.
- 4). Write the soup storage date on a piece of freezer tape and press it onto the container.
- 5). Store the soup in a freezer set at 0 degrees F for four to six months for the best flavor.
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