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