Yummy Matzo Rolls

Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is an Israeli recipe that my aunt made last Passover - everybody gobbled them up and asked for the recipe.

By Maya
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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  • 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

Per Serving:
480 calories; 32.8 g total fat; 279 mg cholesterol; 819 mg sodium. 34.5 g carbohydrates; 14.6 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

AVI1
Rating: 5 stars
07/02/2011
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. Read More
Helpful
(17)

Most helpful critical review

Laura
Rating: 2 stars
04/13/2009
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. Read More
Helpful
(22)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
AVI1
Rating: 5 stars
07/02/2011
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. Read More
Helpful
(17)
Laura
Rating: 2 stars
04/13/2009
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. Read More
Helpful
(22)
AVI1
Rating: 5 stars
07/02/2011
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. Read More
Helpful
(17)
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