vegetable soup for 100 people
Jacci
04/03/11 		Help...for our church dinner I need to come up with a recipe for vegetable soup to feed 100...where do I begin to know how much to purchase. We can't use a chicken stock..it has to be all vegetable

Another side line...I need a recipe to make matzah balls for the soup...

ellen
04/03/11 		Go to the beefy vegetable soup recipe, and use a vegetable bouillon, then omit the meat and increase all the vegetables. Two times the recipe will make for 100.
jacci
04/04/11 		Thanks..I will give it a try...

Amy idea how to make the matzah balls and can they be made ahead of time ?

ellen
04/04/11 		There is a whole article with links on Matzoh balls.

www.ellenskitchen.com/resource/matzoballstrad.html

ellen
04/04/11 		If you wish a very rich broth to the all-vegetable soup, a quart of fresh carrot juice and a half cup of good olive oil are excellent additions.
jacci
04/04/11 		I can't seem to find the beef vegetable soup recipe...where on the site do I look for it. I am not the best at finding things online but I am sure glad I found this site. I have it in my favorites now.
jacci
04/04/11 		I have also tried to go to the matzo ball ..but it keeps telling me the page is no longer there...
ellen
04/04/11 		OK. Use cut and paste instead of links. Here are the pages:

www.ellenskitchen.com/bigpots/beefsoup.html

www.ellenskitchen.com/resource/matzoballstrad.html

They really are there, I tried them on 2 different browsers.

jacci
04/08/11 		thanks...got it...

How far in advance can I make the matzo balls? how do I store them

ellen
04/09/11 		You can freeze them up to 2 months.

There are two ways. Either you can cook them and freeze them right in the soup or preferably, cook them, drain them, and freeze them on waxed paper on a cookie sheet, 2-3 hours until frozen solid. When they are frozen, store them in a freezer baggie. To cook, thaw overnight in the refrigerator, put in the hot soup until hot though. Most cooks cook them in salt water if they are going to be drained and frozen.

You may want to make and freeze a small trial batch using the recipe you will use. If they are crumbly when reheated, increase the matzoh flour in the recipe a little.

ellen
04/10/11 		By the way, the balls are easier to form and cook, if the batter sits in the fridge overnight instead of just for a half hour as some recipes suggest.