15 Servings
5 Hours, 40 Minutes
Allergens
Cooking for Yom Tov, even in large quantities, (even in a year and place when Yom Tov runs into Shabbos), does not need to be super time consuming. Cooking in 2-3 slow cookers, for example, produces multiple soups, meats, chickens, and even meatballs, matzah balls, and applesauce, etc. It’s almost like having a robot!
You may also wish to cook this way to have supper ready for Chol Hamoed without staying home all day cooking.
For Rosh Hashana or Sukkot, I’m not in such a panic to prepare and freeze ahead every single entrée, but this way of cooking is so easy and delicious it frees me up for other Yom Tov preparations like the clothing shopping, errands, enjoying the family, the house prep, the sukkah building, etc.!
Yields about 15 medium balls
Put eight cups of water with one teaspoon salt in the slow-cooker. Leave water on high for one hour. In the meantime, in a separate bowl, mix together the rest of the ingredients. Let the dough rest 20 minutes in the fridge before forming balls.
Form into balls.
After the water in the slow-cooker has cooked for an hour, add matzo balls to it. Cook for approximately three hours on low.
Allow to cool, then freeze on a cookie sheet lined with Gefen Parchment Paper, for about an hour. (This helps the matzo balls not stick to each other when frozen together.) You can then transfer matzo balls to small loaf pans/containers/re-sealable plastic bags to freeze by portions.
Tips:
I usually double this recipe (everything besides the salted water — that does not need to be doubled), and it still fits in one slow-cooker. This is one of the only recipes I don’t cook through the night.
Reheating? What’s the best way to reheat? Thaw them first? Add them to cold broth? Heat up the broth first? Can they be reheated in the oven? Microwave?
The best way to reheat them is to stick them straight into your pot of soup and heat them up.