Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

I have made these rolls in the past and I can say that they are wonderful! Taken from "Second Helpings Please!" by Jewish Women International of Canada (editor my good friend Norene Gilletz) --- plan ahead the batter needs to be refrigerated for 1 hour before shaping. Also see Kittencal's Light-As-A-Feather Matzo Balls

Ingredients Nutrition


  1. In a small bowl combine the matzo meal, salt and sugar.
  2. In a medium saucepan bring the water and oil to a boil; add in the matzo meal mixture, mix to combine with a wooden spoon.
  3. Beat in eggs vigorously with wooden spoon.
  4. Cover and refrigerate for 1 hour.
  5. Using oiled hands shape into 12 oval balls, then place on a well-greased baking sheet.
  6. Bake 400 degrees for about 50 minutes or until golden brown.


Most Helpful

These just didn't work for me. Perhaps we don't hate matza enough :) Thanks regardless, Kittencal

Lighty April 11, 2010

A little sweeter than I remember Grandma's being. I'd cut the sugar in half. I also used melted schmaltz (rendered chicken fat), and only 1/4 cup. The eggs should be tempered (add the hot stuff a little at a time to raise the temperature slowly) to prevent formation of curds of scrambled egg in the rolls. Thanks for the memory, Kittencal.

DrGaellon April 09, 2009

I made these rolls instead of the other passover roll recipes because I've always liked the recipes posted by kittencal. These were pretty good to be leavenfree. I did add more sugar and a dallop of honey to the batter. I let it sit for 2 hours and brushed them with honey butter when the came out the oven. Yummy!

YumYum4TheTumTum April 24, 2008

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