Passover Vegetable Cups

Total Time
1hr 25mins
Prep 35 mins
Cook 50 mins

Delicious for Passover or for year round. The original recipe called for chopped spinach, but we all like it w/ chopped broccoli much better.

Ingredients Nutrition

  • 1 onion, chopped and sauteed in butter
  • 2 (10 ounce) packages frozen chopped broccoli
  • 4 carrots, peeled and grated
  • 12 cup matzo meal
  • 4 eggs
  • 1 teaspoon salt
  • 18 teaspoon pepper
  • 2 tablespoons passover instant mushroom soup mix or 2 tablespoons chicken soup powder


  1. Cook broccoli until defrosted and drain well.
  2. Add all ingredients and mix well.
  3. Put mixture into greased muffin tins.
  4. Bake 40-50 minutes in a preheated 350F oven.


Most Helpful

These were delicious! I added some celery and green onions as well. This recipe would be a good way to use up leftover vegetables.

puppitypup September 21, 2006

I served these at the seder after having the traditional karpas. These were easy and good, and surprisingly sweet! I used one cube of vegetable boullion and added dried parsley and basil. I made them as mini-muffins so they could be finger food. This recipe made 60 mini-muffins and were cooked in 20 minutes. Re-heated fine the next day.

EFW April 01, 2013

Prepared my first Seder for my jewish friends; the vegetable cups were a great hit with everyone. I have passed the recipe on. My only change was to use store bought pre-shredded carrots.

shellefishe July 14, 2012

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