Although matzoh balls were usually served in soup, we were always happy to have leftovers, cooked and kept in the refrigerator, then sliced and fried in butter the next morning for breakfast. The result is not unlike semolina gnocchi.
Beets for this refreshing cold soup were sometimes finely diced, other times coarsely grated. We liked best whichever we were being served, and I still alternate, indiscriminately.
