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

Directions

  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.

Reviews

(3)
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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