🚀 go-pugleaf

My poor friend Charlotte has been sick with Bronchitis on and off for six
weeks.  She tells me she has more faith in Eastern medicine than in
Western medicine, so I've decided to give her some Eastern (European)
medicine, in the form of a huge vat of everything-but-the-kitchen-sink
chicken soup.  The plan is to include Matzoh balls.  What I'm concerned
about is storing them.  Should I leave them in the soup?  Should I make
them in broth and keep them separate?  Can I make them in broth, pull them
out of the broth and freeze them?  What is the best way to handle this?

I would give her a bowl of batter pre-made, but a) I don't want her to
have to be assembling matzoh balls when she's sick, and b) I don't think
the raw batter will keep as long as cooked matzoh balls will.  I'm hoping
for this thing to last maybe as long as a week.  Any advice would be
greatly appreciated.

Thank you,
Adam

-- 
Adam Piers Neaman
Northwestern University
aneaman@nwuNOSPAM.edu
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