I will be out of town for six day just before Passover. Chicken soup is made and in the freezer, but my matzoh ball recipe (from Epicurious about 15 years ago) is a multi-step, several hour undertaking. (Mix ingredients and chill, make balls and chill, cook balls for an hour.) Can I make, cook and then freeze the matzoh balls in advance? Will it damage the texture or flavor? Do I thaw them in the soup or on their own before adding to the soup? Thanks!