So now that the big food holidays are done for quite awhile, I've got to start preparing for the next major food fest...which for my family is Passover. This year is going to a big one, with my mom inviting her family from all over the US of A.

I've been tasked with making the Matzoh Ball Soup sans Matzoh Balls (which my grandma specializes in). I can make a pretty tasty chicken soup, but my problem is going to be transporting enough soup to feed ~30 people, from Tulsa, OK to Kansas City, KS.

I simply do not have enough room in the freezer and since I will be making it in batches, probably won't have enough room in my fridge (let alone the sanitary issues of keeping soup in a fridge for a few weeks).

So the only solution I thought of, besides buying a deep freezer, was to back the soup, get the seasoning right, then reduce it, make soup ice cubes that are easily transportable, to reconstitute them with water later at my mom's.

My questions then is how much soup do I need to make for 30 people and how much should I reduce it by, and then how much water should I add to reconstitute it?