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Mazto Ball Soup



  • 4–5-lb. chicken, cut into 8 pieces

  • 1lb chicken wings, necks, and/or backs

  • 2 lg yellow onions, unpeeled, quartered

  • 6 celery stalks, cut into 1" pieces

  • 4 lg carrots, peeled, cut into 1” pieces

  • 1 lg parsnip, peeled, cut into 1” pieces

  • 1 lg shallot, quartered

  • 1hd of garlic, halved crosswise

  • 6 sprigs flat-leaf parsley

  • 1tblsp black peppercorns


  • 3lg eggs, beaten to blend

  • ¾c matzo meal

  • ¼c schmaltz (chicken fat), melted

  • 3tblsp club soda

  • 1¼tsp kosher salt

Detailed Instructions 

Bring all ingredients and 12 cups cold water to a boil. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.

Transfer breasts to a plate. 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. 

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.

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.

Pizza Matzo

  • 2 whole matzos

  • 3/4 cup shredded part skim mozzarella cheese

  • Salt and pepper

  • 1/4 tsp dried basil

  • 1/4 tsp. dried oregano

  • 1.8 tsp. red pepper flakes

  • 3/4 cup marinara sauce

  • 2 tbsp grated Parmesan cheese

Detailed Instructions 

Preheat the oven to 500 degrees.

Spread Matzo on a large piece of foil. Spread half of the mozzarella cheese on the Matzo. Season with salt, pepper, and any spices you are using.

Place in the oven, directly on the rack, and cook for 3 minutes.

Take out and add the sauce, remaining Mozzarella cheese, and the Parmesan cheese. Add any toppings you may be using.

Return to oven and cook for between 8-10 minutes until cheese is bubbly


Matzo Lasagna

  • 2 Tbsp Lucini Extra Virgin Olive Oil plus extra for oiling pan

  • 2 medium (about 1lb) zucchini thinly sliced (about 5 cups)

  • 1 medium yellow onion thinly sliced  (about 3/4cup) Kosher salt

  • Ground Pepper

  • 2 Dorot garlic cubes

  • 1 container (24 oz) Friendshiop 1% milkfat small curd cottage cheese

  • 2 tsp dried basil

  • 1 can (28 oz) Gefen whole peeled tomatoes

  • 4 Yehuda Gluten Free Matzo-Style Squares

  • 1 pkg (8oz) Les Petites Fermieres Part-Skim shredded mozzarella

Detailed Instructions 

  1. Preheat oven to 350 degrees

  2. Heat 1 Tbsp oil in pain on High; add zucchini and onion. Season with salt and pepper. Cook, stirring, until softened and lightly browned about 5 min. Add garlic, cook, stirring 30 sec.

  3. Add cottage cheese, basil and ½  tsp salt to blender; puree until smooth. Remove to bowl; wash out blender

  4. Add tomatoes, remaining 1Tbsp olive oil, and ½ ground pepper to blender; puree until smooth. Season with salt

  5. Oil baking dish; spread bottom of pan 1/3 of sauce. Top with 2 matzos (will overlap slightly). Spread matzo with 1/3 of cottage cheese mixture. Top with ½  zucchini mixture; followed by 1/3 mozzarella cheese.

  6. Repeat layer in step 4

  7. Spread with remaining sauce,  followed by remaining cottage cheese mixture, and mozzarella. Cover with foil

  8. Bake 20 min. Uncover; continue baking 30-35  min until bubbly and cheese is light golden color

  9. Remove from oven; rest 20-30 min before serving.

Matzo Crusted Pan-Seared Cod

  • 8 cod fillets (about 6 oz each)

  • Salt and pepper

  • Manishewitz Matzo Meal

  • 2Tbsp Wegmans Extra-Virgin Olive Oil

Detailed Instructions 

Preheat oven to 350 degrees. Season cod with salt and pepper. Coat both sides evenly with matzo meal; pat off excess

Heat olive oil in large skillet on Med-High on stovetop until oil faintly smokes; add cod, 2-4 fillets at a time. (Do not crowd skillet). When cod changes color one-quarter of the way up and seared side has turned paper-bag brown, 3-4 min, transfer to baking sheet seared side up. Repeat until all cod fillets are pan-seared.

Place baking sheet with cod in oven. Cook 4-5 min until internal temp reaches 130 degrees. Check by inserting thermometer halfway into thickest part of seafood. Let rest 2 min; transfer cod to clean serving platter


Zucchini Matzo Pizza

  • 1 box (10 crackers) Manischewitz Unsalted Matzos

  • 2 cups marinara sauce

  • ½ lb zucchini, sliced 1/8 inch thick (about 2 cups)

  • Salt and pepper to taste

  • 8 oz Les Petites Fermieres Shredded Mozzarella Cheese (about 2 cups)

Detailed Instructions 

Preheat oven to 350 degrees. Split each matzo in half; spread each half with about 1 ½ Tbsp marinara sauce

Top with sliced zucchini; season with salt and pepper. Sprinkle with cheese

Arrange on cookie sheet; bake 10-12 min, until cheese melts



Drizzle with olive oil before baking

Sweet & Sour Meatballs

  • 2 Tbsp Lucini Extra Virgin Olive Oil

  • 1 ½ cups onion, peeled, ¼ inch dice

  • 4 cloves garlic, peeled, minced

  • 1lb Tomer Ground beef

  • 1 large Eggland’s Best Egg

  • ¾ tsp Kosher salt

  • ½ tsp black pepper

  • ½ Tbsp fresh thyme leaves

  • ¼ cup water

  • ½ cup Manischewitz Matzo Meal

  • 1 can (10.5 oz) Rokeach Tomato Sauce with mushrooms

  • 1 Tbsp Kedem red cooking wine

  • ½ cup Dai Day Sweet & Sour Duck Sauce

Detailed Instructions 

Preheat oven to 450 degrees

Heat olive oil in large skillet on Med heat. Add onion and garlic; cook stirring, 4-5 min, until soft but not browned

Add ground beef, egg, salt, black pepper, thyme, half the onion garlic mixture, water, and matzo meal to mixing bowl; mix well.  Allow remaining onion-garlic mixture to remain in pan; set aside

Form mixture into 1–inch balls; arrange on baking sheet. Bake 12 min, until internal temp reaches 165 degrees

Add tomato sauce, wine, and duck sauce to pan with remaining onion-garlic mixture on low until warmed. Add meatballs to sauce; heat, stirring gently, 2-3 min util warmed through.


Unleavened Pound Cake

po cake4.jpg
  • 3 Cup All Purpose Flour

  • 3 Sticks Butter

  • 3 Cups Sugar

  • 6 Eggs

  • 8oz Cream Cheese

  • 1 Tsp Vanilla Extract

Detailed Instructions 

Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.

Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)

Bake at 350° for 1 hour and 40 minutes or until a long wooden pick/fork inserted in center comes out clean. Or crumbs are on fork.
Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

Matzo Crack

  • 5 pieces matzo (lightly-salted variety)

  • 1 cup unsalted butter

  • 2 cups brown sugar (firmly packed)

  • 1 (12-ounce) bag semi-sweet chocolate chips

  • 1 cup pecans (roughly chopped)

  • 1/2 teaspoon sea salt

Detailed Instructions 

Cover a baking sheet with aluminum foil, then place a sheet of parchment paper over the bottom. Lay out the matzo in one even layer over the baking sheet. Preheat the oven to 350 F.

Heat the butter and brown sugar in a large saucepan on medium-high heat, stirring constantly. Once it reaches a boil, continue stirring for five minutes. Remove from the heat.


Pour the toffee mixture over the top of the matzo and spread it evenly until it completely covers the matzo.  Place the baking sheet in the oven for 10 minutes until the top of the toffee is bubbly and deep brown.

Sprinkle the chocolate chips over the top of the toffee immediately after taking it out of the oven. Allow the chips to sit on the toffee until they have softened. Spread the chips into an even layer over the top of the matzo toffee.

Sprinkle the top of the chocolate with chopped pecans and sea salt while it's still warm and soft so that the nuts will stick. Allow the candy to cool in the refrigerator for 10 to 20 minutes.  Serve right away or package it up and give as holiday gifts.

matzo crack.jpg

Unleavened Lemon Cake

  • 1 3/4 C soften Butter (room temperature)

  • 4 eggs (room temperature)

  • 1 3/4 C Sugar

  • 1 3/4 C All purpose Flour

  • Finely grated zest of 1 lemon

  • 1 teaspoon of Vanilla Extract

Detailed Instructions

1. Preheat the oven to 350
2. Prepare a loaf tin (8 x 2.1inch), by greasing it or lining it with grease proof paper.
3. Sift the flour in a bowl.
4. Beat together softened butter and sugar until pale and creamy (3-5 mins).
5. Add eggs one at a time. Slowly beating after each addition.
6. Add in the flour, finely grated lemon zest, Vanilla and mix until combined.  Do not over mix.
8. Add the mixture into the prepared loaf pan and level with the back of the
9. Bake for 45-50 minutes or until a skewer inserted into the center comes out
10. While the cake is baking prepare a mix of lemon juice and sugar.  In a small bowl add in the sugar and lemon juice.  Mix until the sugar is dissolved.
13. Once the cake is baked, remove from the oven and keep it on a wire rack.  Immediately poke holes with a toothpick or a skewer.
15. Drizzle the mixture of lemon juice and sugar, while the cake is still hot.  The lemon juice will be soaked up.  Let the cake cool completely

Coconut Macaroons

  • ⅔ cup all-purpose flour

  • 5 ½ cups flaked coconut

  • ¼ teaspoon

  • 1 (14 ounce) can sweetened condensed milk, 2
    teaspoons vanilla extract,

Detailed Instructions

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.


In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.


Bake for 12 to15 minutes in the preheated oven, until coconut is toasted.


Cheddar Cheese/Garlic Biscuit

  • 2 cups flour 

  • 1 cup shredded Cheddar cheese

  • 2/3 C milk

  • ½ teaspoon garlic powder

  • 2 tablespoons butter (melted)

  • 2 teaspoons dried parsley

  • 1 teaspoon garlic salt

Detailed Instructions

Preheat oven to 400 degrees.

Grease a cookie sheet, or line with parchment paper.

In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk.

Drop batter by heaping tablespoonfuls onto prepared cookie sheet.


Bake in preheated oven for 10 minutes.


Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt.  Bake for 5 more minutes, or until lightly browned on the bottom. **You can always add raisins and cinnamon instead of the cheddar cheese and garlic. 


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