Passover is almost here! Here are some of my go-to recipes for the holiday. Matzoh Balls are a must (drop them straight into chicken soup or keep some chicken or veggie broth on hand. My husband and I created this Matzoh Taco recipe when we were dating back in 2002. Lastly, Matzoh Pizza is also a fave.
We’ll be serving these recipes all next week, as well as the standard peanut butter and jelly on matzoh. This year I bought Passover friendly Matzoh meal “Bread Crumbs” to bread chicken with and Gluten Free Passover Pasta to make also.
Do you have a good recipe for matzoh balls? Try mine! It’s based on the original recipe by Streit’s. It’s also printable.
Foolproof Matzoh Balls
- 4 eggs, beaten
- 1 cup unsalted matzoh meal
- ½ cup water
- ⅓ cup melted margarine (you can use canola or vegetable oil, I used Smart Balance Baking Sticks melted in the microwave)
- 1 teaspoon salt (I usually add salt to the soup before I eat it)
- Pinch of black pepper
- Beat eggs in a bowl.
- Add water, margarine/oil, salt and pepper to the beaten eggs.
- Mix well. Add matzoh meal and stir.
- Refrigerate at least one hour.
- Form into balls (you're going to have to wash your hands extra well and form with your hands) and drop into pot soup or boiling water.
- Cook 20 minutes.
- Makes 16 to 20 small matzoh balls.
- You can put them right into a soup or store them in the fridge for a couple of days before adding to soup.
If you are Ashkenazi (which I am) you may not want to add the beans (but if you follow Sephardic traditions, it’s okay). We added the beans because we enjoyed them. Your grandmother may not approve.
- 1 can refried Pinto Beans (we like Old El Paso's Refried Pinto Beans) - you can also take a can of black beans, heat up slightly and puree when it cools.
- 1 box matzoh (usually adults will eat two pieces of matzoh, kids may eat ½ a piece)
- Sour Cream (we use low fat)
- Mashed Avocado (or guacamole)
- Salsa (any strength you want, kids may prefer a mild version)
- Shredded regular or reduced fat cheddar cheese or a Mexican style blend
- Extra Add-ons:
- Shredded lettuce
- Mushrooms (sauteed)
- Preheat oven to 350 degrees. Toast pieces of matzoh in oven for 5 minutes (just keep an eye on it).
- Spoon on beans and sprinkle cheese, bake for 5 minutes.
- For my super picky kids, we kept it pretty simple - beans, cheese, matzoh.
- My husband and I like toppings, so we piled on the tomatoes, guac, salsa and sour cream. And it was delicious!
- Tomato Sauce
- Shredded mozzarella cheese
- Take a sheet of Matzoh.
- Toast in toaster oven or 350 degree oven for a few minutes.
- Add tomato sauce
- Add shredded mozzarella
- Add a little oregano
- Add the toppings of your choice.
- Toast for 5-6 minutes or until melted.
- Kids will eat around 1 whole sheet of matzoh pizza, adults 2- 3 whole matzoh sheets.
Kids can help with these recipes — have them sprinkle toppings on the matzoh tacos and matzoh pizzas.
For more passover content, go over to my friend Primetimeparenting.com.