matzo

Learn to make Matzo Brei, an Ashkenazi Passover breakfast dish with matzo, eggs, applesauce and sour cream. Kosher, Dairy, Deli Favorites.

Matzo Brei

eggs

tbsp milk or water

butter

Salt and pepper

Add eggs to a bowl and scramble with a whisk along with 1 tbsp milk or water until the eggs are nice and fluffy.

Run a sheet of matzo under running hot water for 20-60 seconds until it just begins to soften. The amount of time you&#x27;ll need to keep it under the water depends on the type of matzo you&#x27;re using. Let it get soft, but don’t let it turn mushy! Shake off the excess water and reserve the matzo.

Melt a tablespoon of butter in a skillet or frying pan over medium heat.

Break the matzo into small pieces and place them in the skillet.  Sauté the matzo pieces over medium heat for about a minute, until they are evenly coated with butter.

Pour the scrambled egg mixture over the matzo pieces. Stir the eggs with a spatula until they are well combined with the matzo. Cook the eggs for about 2 minutes over medium, flipping and stirring continuously—don’t let the eggs sit, or they will overcook. You want the eggs to be cooked soft- not runny, but just barely cooked. Overcooked or browned eggs ruin the flavor entirely. As you are cooking, sprinkle in salt and pepper to taste. This would also be the time to add sugar, if you want a sweeter matzo brei.

Serve the matzo brei immediately with a small side of applesauce and sour cream, or maple syrup if you like.

Note: If you are planning on adding extras like diced vegetables, nuts, or fruit, sauté them with the matzo and butter. Add extra seasonings or cheese with the eggs.

https://content.jwplatform.com/videos/RU95u6p6.mp4

Matzo Brei recipe - Classic Jewish comfort food for breakfast, brunch or brinner. A Passover classic!

A classic Jewish breakfast or light meal of matzo, egg and either savory toppings or sweet.

Tbsp chicken fat

onion,

sugar

Salt and black pepper

Chives or parsley

milk, plus 2 Tbsp

salt

orange flower water (optional)

unsalted butter

Cinnamon sugar, powdered sugar

"My mom always boiled the water before pouring it over the crushed matzo in a spaghetti strainer. Then fried it with eggs cinnamon and sugar."

Caramelize the onions: For the savory matzo brei, you will need to caramelize the onions first. Heat 2 tablespoons of the chicken fat or oil in a sauté pan and gently cook the onions until soft and caramelized. Let them cook at medium heat for a few minutes, then sprinkle a little salt and a little sugar over them. Cover the pan and turn the heat to low. Stir occasionally. This should take 15-20 minutes. Remove from the pan and set aside. Wipe out the pan with a paper towel.

Soften the matzo: Soften the matzo a little by running them under cold water for a minute or so. The longer you wet them down, the softer they will be; it's your choice.

Break up matzo and stir with beaten eggs and caramelized onions: Beat the eggs with a little salt and black pepper in a large bowl.  Break the matzo up into pieces of about 1/2 to 1 inch into the bowl with the eggs. Stir in the caramelized onions and mix well.
 

Cook in chicken fat: Heat the remaining 2 tablespoons of chicken fat in the sauté pan over medium-high heat. Let this heat up for a minute or two, then pour in the matzo-egg mixture. Cook this, moving it around constantly, until the eggs are just barely set — you want them to be a little bit runny. This should take about 90 seconds or so. Serve immediately, garnished with parsley or chives.
 
Sweet Matzo Brei

Beat the eggs, 2 tablespoons milk, the salt, sugar and orange flower water (if using) in a large bowl.

Crush matzo and soak in milk: In another bowl, crush the matzo into 1/2 to 1inch pieces. Add the cup of milk and mix well. Let this stand at least 30 seconds — the longer the matzo sits in the milk, the softer it will become. I like to let it stand 2 minutes.

Mix soaked matzo with eggs: When you're ready, move the soaked matzo from the milk bowl into the bowl with the eggs. Mix well to combine.

Cook in butter: Heat the butter in a large sauté pan over medium-high heat. Let it heat up for a minute or two before adding the matzo-egg mixture. Cook, stirring constantly, until the eggs are just barely set, about 90 seconds. Serve garnished with cinnamon sugar, apple sauce or something else sweet; jams and preserves are a good choice.

"This savory version is very close to my mom's family recipe with one exception... a fried egg (over medium) on top and some fresh sliced tomato on the side. Delish."

"My mom's old recipe card didn't have instructions, just ingredients, so chose this recipe after reviewing multiple online.  It was ok, but there was just way too much milk taste for our liking.  Next time would choose an egg with water (and maybe a splash of milk) recipe over this one.  Also, making this with schmaltz (chicken fat) along with or instead of butter can go either sweet or savory, but the schmaltz lends an authentic old world taste that brings back memories."

"We made the sweet one. Easy and delicious."

Matzo toffee is the Passover-friendly take on <a href="https://cooking.nytimes.com/recipes/1013390-saltine-cracker-brickle">saltine toffee</a>. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature — up to one week, if you haven’t finished it by then.

Chocolate-Caramel Matzo Toffee

matzo,

unsalted butter (2 sticks)

light brown sugar

vanilla extract

fine sea salt

milk

Toppings, (see note)

Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.

In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.

Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you’ve used different kinds of chocolate, you can swirl them together decoratively.

Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it. We like chicken schmaltz for the flavor and texture it gives (make sure to use the good stuff) and added in some dill and black pepper for extra flavor. This recipe makes 16 balls total and was developed to go with BA’s Best Matzo Ball Soup.

BA’s Best Matzo Balls

½ cup melted schmaltz (chicken fat) or vegetable oil

chicken broth

dill

¾ tsp. pepper

1½ tsp. kosher salt

matzo meal

Bon Appétit

Whisk eggs in a medium bowl until no streaks remain. Add schmaltz, broth, dill, pepper, and 1½ tsp. salt and whisk vigorously to combine. Whisk in matzo meal until well combined. Chill at least 35 minutes or up to 2 hours (this is essential so that the matzo meal can hydrate).

Bring 3 qt. water to a boil in a medium pot. Season with remaining 3 Tbsp. salt.

Using dampened hands, roll matzo mixture into 16 balls about 1½" in diameter. It’s okay to really work them into a ball; they won’t get dense—trust us, we tried! Transfer to a small rimmed baking sheet or large plate.

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn’t boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes. Don’t remove them sooner than this; they will be dense in the middle if undercooked. Turn off heat and let balls sit in cooking liquid until ready to serve.

Do Ahead: Matzo balls can be made 2 days ahead. Transfer to an airtight container along with 2–3 Tbsp. cooking liquid and chill.

In this browned baked dish, matzo crackers replace the usual pasta for a rich, ricotta-filled lasagna that’s Passover-friendly and relatively easy. In this version, the ricotta is flecked with basil, and the marinara sauce gently spiced with garlic and a touch of red-pepper flakes. Feel free to use the recipe as a template to create your own combinations — adding vegetables, other herbs and other cheeses as you like. The heady tomato sauce and bubbling, golden mozzarella on top can frame whatever other ingredients you’d like to add. You can assemble the matzo lasagna the day before you bake it (store it in the fridge); just add a few minutes onto the baking time. If you are using handmade shmurah matzo, soak the sheets for 5 minutes in water before layering them. Supermarket matzo, which is lighter and more airy, does not need to be soaked.

Matzo Lasagna

extra-virgin olive oil,

garlic cloves, thinly sliced

anchovies, finely chopped (optional)

black pepper

red-pepper flakes,

tomatoes

fine sea salt, plus more as needed

rosemary

basil leaves, chopped,

nutmeg

(10-ounce) box matzo, preferably egg or salted matzo

fresh mozzarella, sliced, then torn into bite-size pieces

Parmesan

Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes.

Use your hands to squeeze and crush the whole tomatoes as you add them to the pot, along with any liquid in the cans (or use kitchen shears to cut the tomatoes in the can). Stir in 1/2 teaspoon salt and rosemary sprig, bring to a gentle simmer, and simmer at medium-low heat for 20 minutes.

Meanwhile, in a medium bowl, stir together ricotta, egg, basil, pepper, remaining 1/4 teaspoon salt and nutmeg.

To assemble the lasagna, spread generous 1/2 cup sauce on the bottom of a 9-by-13 baking dish. Place matzo crackers in an even layer on top, breaking crackers to fit as necessary.

Spread half the ricotta mixture over the matzo layer, spreading all the way to the edges. Top with generous 3/4 cup tomato sauce, then scatter with 1/3 of the mozzarella.

Repeat matzo, ricotta, tomato sauce, and mozzarella layers.

Top with a final layer of matzo, then spread remaining tomato sauce (about 2 cups) on top, making sure all of the matzo is covered. Top with remaining mozzarella and 1/2 cup Parmesan.

Cover with foil and bake for 20 minutes. Remove foil and continue to bake until cheese is golden and sauce is bubbly, about 20 to 25 minutes longer. Remove from oven and let cool for 5 to 10 minutes, then serve topped with more basil, a drizzle of olive oil and more red-pepper flakes, if you like.

This matzo ball soup stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.

Matzo Ball Soup

chicken,

chicken wings, necks, and/or backs

yellow onions, unpeeled, quartered

celery stalks,

carrots, peeled, cut into 1” pieces

parsnip, peeled, cut into 1” pieces

shallot,

garlic,

parsley

black peppercorns

eggs,

schmaltz (chicken fat), melted

club soda

carrots, peeled,

Kosher salt

fresh black pepper

There’s an entire chicken in this matzo ball soup recipe, and then some. Not a mistake. You’ll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.

Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.

Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.

Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.

Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.

Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.

Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.

DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It’s a fine breakfast or brunch any time of the year, and especially during Passover.

Classic Matzo Brei

fine sea salt, more to taste

chives,

Demerara sugar, more to taste

Honey syrup,

Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.

Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.

Add eggs, salt and pepper (if you’re making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you’re making it sweet) and toss well.

Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

This savory matzo brei, loaded with caramelized onions and mushrooms, is made like a frittata that you cut into wedges. While commonly eaten for breakfast during Passover, this one serves as a substantial side dish. Leftovers make a nice brunch or lunch, especially with a green salad. The key to a good matzo brei is soaking the matzo just enough to retain a little bit of chew, but not so much that it becomes soggy. Here, the matzo is submerged in boiling water for one minute to soften. If keeping kosher and making this for a dairy meal, use a tablespoon of butter instead of oil for extra flavor.

Matzo Frittata

olive oil

extra-large Spanish onion (1 pound), halved and sliced into 1/4-inch half-moons

Kosher salt and black pepper

rosemary leaves, chopped

Heat oven to 400 degrees. Heat a 12-inch nonstick ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons oil and then the onion. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until very well browned and starting to caramelize, 10 to 15 minutes.

Add 3/4 cup water, stirring the onion and scraping the pan. Reduce the heat to medium and cook, covered, until very soft and golden, about 20 minutes more, stirring occasionally. Stir in 2 tablespoons water, then scrape the onion into a bowl.

Bring a large kettle or saucepan of water to a boil. Meanwhile, return the skillet to medium-high heat (no need to wash). Add 1 1/2 tablespoons oil, then the mushrooms. Season with the rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden brown, 5 to 10 minutes. Stir in a little water, scraping up any bits in the pan, let it evaporate and transfer to the bowl with the onions. Rinse the pan.

Place the matzo in a colander set inside a large bowl. Pour in the boiling water and let sit for 1 minute. Pull the colander out of the water and let drain.

In a large bowl, beat the eggs well and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the mushroom mixture, the softened matzo and the parsley and stir very thoroughly.

Heat the rinsed skillet over medium-high heat. Heat the remaining tablespoon oil and then pour in the matzo mixture and smooth the top. Cook, undisturbed, until firm on bottom and edges, 5 to 7 minutes. Transfer to the oven and cook until set in the middle and golden brown on top, 12 to 15 minutes. (If desired, broil for 1 to 2 minutes to brown the top.) Loosen from pan if needed with a rubber spatula and slide onto a cutting board or plate. Sprinkle lightly with salt and cut into wedges to serve.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

Vegetarian Matzo Ball Soup With Caramelized Cabbage

extra-virgin olive oil, divided,

2½ tsp. freshly ground black pepper, divided, plus more

(120 g) matzo meal

savoy or green cabbage (about 2 lb.), thinly sliced

garlic cloves, crushed

leeks

lemon juice

Matzo ball soup is typically a first course during Passover, consisting of matzo balls, chicken broth, and some carrots and celery. But this (vegetarian! dairy-free!) matzo ball soup is more than a starter (and might enter your rotation all year round). Instead of relying on store-bought vegetable broth, which can be hit or miss, the flavor foundation comes from cooked-down cabbage. Be patient—you want the cabbage to caramelize not burn, and the lower and slower you go, the greater your reward. We recommend heating only as many cooked matzo balls in the soup as you’re going to eat and storing the leftover balls separately. Otherwise, they may get waterlogged and fall apart.

Whisk eggs, ¼ cup oil, ¼ cup chives, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. pepper, and ¼ cup water in a medium bowl to combine. Add matzo meal and mix until no dry spots remain. Mixture will be loose. Cover and chill at least 30 minutes and up to 3 hours.

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add cabbage, onion, garlic, and 1½ tsp. pepper and cook, tossing (tongs help here!) until coated in oil and starting to wilt. Reduce heat to low, cover pot, and cook, stirring every 10–15 minutes, until cabbage is dark and starting to stick to pot, 45–60 minutes. (If cabbage is starting to stick too much before it’s done, add 1–2 Tbsp. water and scrape up brown bits stuck to bottom of pot.) Scoop out about ½ cup cabbage and set aside.

Meanwhile, working with damp hands, divide matzo mixture into 20 pieces and roll each into about a ½"-diameter ball. Bring a large pot of salted water to a boil. Gently drop in matzo balls and reduce heat so water is at a simmer. Cover pot and cook until matzo balls puff, rise to the surface, and are tender throughout (cut one open to check), 15–20 minutes. Using a slotted spoon, transfer to a large plate or rimmed baking sheet.

Mix leeks, potatoes, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt into cabbage mixture and add 6 cups water. Increase heat to high and bring to a boil. Reduce heat and simmer gently, adding any matzo balls you will be eating in the final 5 minutes, until potatoes are tender 10–12 minutes. (Any matzo balls that you’re not serving should be stored and reheated separately.) Remove from heat and stir in ½ cup parsley and 1 tsp. lemon juice. Taste soup and season with more salt and add remaining 1 tsp. lemon juice if needed.

Ladle soup into bowls, then top with more chives and parsley and reserved cabbage. Season with pepper and drizzle with a little oil.
Do ahead: Matzo balls can be cooked in water 5 days ahead. Cover and chill. Reheat in soup just before serving.

We ordered the steps in this matzo ball soup recipe so that you could make the stock and matzo balls simultaneously. But if you prefer to break up the work, that’s an option, too!

BA's Best Matzo Ball Soup

kosher salt

¾ tsp. black pepper

chicken legs (thigh and drumstick; about 3 lb.)

lb. chicken wings

peeled,

Tbsp. black peppercorns

dill (for serving)

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-size portions. We ordered the steps so that you could make the stock and matzo balls simultaneously, but if you prefer to break up the work, you can make the balls a couple of days ahead (see Do Ahead for more details).

Whisk eggs in a medium bowl until no streaks remain. Add schmaltz, broth, dill, salt, and pepper and whisk vigorously to combine. Add matzo meal and whisk until incorported. Cover and chill dough at least 35 minutes (this is essential as it gives the matzo meal time to hydrate).

Do ahead: Dough can be made 2 days ahead. Keep chilled.

While the matzo dough is chilling, place a rack in top third of oven; preheat to 450°. Place chicken legs on a rimmed baking sheet or a large plate and sprinkle with 1½ tsp. salt; let sit at room temperature until ready to use. Spread chicken wings out on another rimmed baking sheet and roast until golden brown, 45–55 minutes.

Transfer wings and any accumulated juices on baking sheet to a large pot. Add onions, celery, parsnip, chopped carrot, parsley, peppercorns, and 4 quarts water. Bring to a simmer and cook, adjusting heat as needed to maintain simmer, until stock is slightly reduced, 40–50 minutes. Add chicken legs and simmer until legs are very tender, another 40–50 minutes.

While the chicken legs cook, bring 3 qt. water to a boil in a medium pot. Add 3 Tbsp. salt. Using damp hands, divide matzo mixture into 16 pieces and roll each into about 1½”-diameter ball. It’s okay to really work the dough into balls; it won’t get dense—trust us, we tried! Using a slotted spoon, carefully lower matzo balls into pot. Reduce heat to low, cover pot, and simmer gently, checking occasionally and adjusting heat if boiling too rapidly, until balls are puffed and light in color, 30–40 minutes. Don’t remove them sooner than this; they will be dense in the middle if undercooked. Remove from heat and let sit while you finish the soup.

Transfer chicken legs to a plate and let sit until cool enough to handle.

Meanwhile, strain stock through a fine-mesh sieve into a medium pot; discard solids.

Remove meat from legs; discard skin and bones. Tear meat into bite-size pieces and return to stock. Add remaining thinly sliced carrots. Return stock to a simmer and cook until carrots are just tender, about 4 minutes. Taste and season soup with more salt if needed.

Using a slotted spoon, place 2 matzo balls in each bowl. Ladle soup over. Garnish with chopped dill and a few grinds of pepper.

Do ahead: Matzo balls can be boiled 2 days ahead. Transfer to an airtight container along with 2–3 Tbsp. cooking liquid and chill. To reheat, gently lower balls into soup and cook over medium-low until heated through, about 10 minutes.

When you can't eat eggs it's not easy to make matzo balls, but we found a way, get our recipe for vegan, egg free matzo balls for Passover and all year round.

Vegan Matzo Balls

potato, unpeeled, boiled

potato starch

extra virgin olive oil,

soda water

herbs,

Keep it simple: eggs, matzo, salt, and pepper, mixed into a batter and fried in oil till crisp and golden.

vegetable oil

Break matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with jam, syrup, or whatever the hell you'd like. These rock.

This recipe is adapted from the restaurant Jane in downtown New York. There, the chef Glenn Harris offers a matzo brei two ways, but not, he will quickly tell you, because he likes it both ways. He only makes the savory kind, with deliciously glossy, nearly black, fried onions, as a concession to his partner in the restaurant, Jeff Lefcourt. Needless to say, Mr. Lefcourt's grandmother made hers savory.

Caramelized Onion and Mushroom Matzo Brei

onions

mushrooms

Salt and black pepper,

matzos (about 2 ounces),

In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.

Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.

Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.

Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.

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Top 24 matzo recipes from across the web

The most viewed matzo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matzo Brei

Matzo Brei

Chocolate-Caramel Matzo Toffee

BA’s Best Matzo Balls

Matzo Lasagna

Matzo Ball Soup

Classic Matzo Brei

Matzo Frittata

Vegetarian Matzo Ball Soup With Car...

BA's Best Matzo Ball Soup

Vegan Matzo Balls

Matzo Brei

Caramelized Onion and Mushroom Matz...

Fried Matzo

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The most viewed matzo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine