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Parve
Easy
50 Minutes
Diets 
Crunchy and very satisfying mix ins to all those delicious soups you’ll be serving this Passover.
1 and 1/2 cups Yehuda Matzo Meal
1 teaspoon salt
1 tablespoon sugar
1/2 cup oil
1 cup water
4 eggs
Combine matzo meal with sugar and salt.
Bring oil and water to a boil and add matzo meal mixture.
Beat in one egg at a time and mix.
Let stand for 15–20 minutes.
With greased hands, pinch off marble-sized pieces of mixture and place on a greased baking sheet.
Bake in preheated oven at 400 degrees for 15 minutes.
Photography and Styling by Tamara Friedman
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I have been making these for years and have found that 15 minutes is not nearly long enough for the centers to be done without the outside burning. I finally figured out that baking them at a lower temperature works better, but it still takes forever. I am using gluten free matzo meal. Could that be making such a difference?
pesach soup nuts Always wanted a recipe for this! But i don’t eat gebrochts 🙁 Any ideas?