Except for this soup, which is traditional, straightforward, and excellent, my dad doesn’t cook at all.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 rolls |
Ingredients
- 2 cups water
- 1 teaspoon salt
- ¼ cup vegetable oil
- ¼ cup margarine
- 2 cups matzo cake meal
- 6 egg
Instructions
- Bring the water to boil in a saucepan. Add the salt, oil and margarine. When it returns to a boil, gradually stir in the matzo meal, continuing to stir until the mixture becomes a solid lump. Remove from the heat and let cool slightly.
- When the mixture is cool, stir in the eggs until a smooth texture is achieved. Let stand for 30 minutes. Form into four balls and place on a greased baking pan.
- Preheat the oven to 350 degrees F (175 degrees C). Bake the rolls for 30 minutes. Turn off the oven and leave the rolls inside for 10 minutes.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 6 g |
| Sodium | 819 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
TO MAYA, YOU NEED TO ADD THE EGGS ONE AT A TIME AND MIX WELL AFTER EACH EGG AND YOU NEED TO DO IT WHILE IT STILL WARM , THE BEST WAY IS TO USE A MIXER .THIS WILL ADD AIR TO YOUR MIX JUST LIKE MAKING CREAM PUFFS.
As with many Passover foods, these fall into the “edible, but only because I must” category. They came out greasy and heavy. Maybe I did something wrong, but I was hoping for something a little lighter that I could cut open and eat with tuna. These are more like balls of scrambled eggs with matzah meal mixed in. I would recommend making 6 or 8 smaller rolls and baking a little longer. They could use a little seasoning as well; maybe onion or garlic added with the eggs. Sitting in the oven helped crisp up the outsides, and they are certainly filling, but I will look for another recipe to try next Pesach.