“This is an Israeli recipe that my aunt made last Passover - everybody gobbled them up and asked for the recipe.” - by Maya
Ingredients
Adjust Servings
Original recipe yields 4 rolls
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 480 cal
- 24%
- Fat
- 32.8 g
- 50%
- Carbs
- 34.5 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (2)
Rate This Recipe
"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 lighte..." See morer 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."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
