In fact, matzo meal can be used as a breadcrumb substitute. Like all breadcrumbs, matzo meal acts as a binder, and thus can also be added to casseroles, potato pancakes, and more. You can substitute matzo meal in almost any recipe that calls for breadcrumbs.

Matzo farfel is simply crumbled matzo. It’s not finely ground, but closer to the size of coarsely crushed crackers. The bigger size makes it ideal for for bready stuffings, crunchy toppings, and sweet or savory kugels.

Matzo farfel is a quick and easy weekday side dish for Passover….Prepare the Matzo Farfel

1. Combine matzos with eggs, salt and pepper.
2. Heat oil in skillet. Stir-fry matzos for five minutes, stirring frequently.
3. Add water and cook for 25 minutes or until water is absorbed.

Best Substitution for Matzo Meal

• Plain Bread Crumbs. Plain Bread Crumbs. This is probably the closest substitute for a matzo meal.
• Soda Crackers. Soda Crackers.
• Panko Crumbs. Panko Crumbs.
• Unflavored Crackers. Unflavored Crackers.
• Plain Crushed Biscuits.

Matzo balls began as the German knödel, a bready dumpling. Jewish cooks in the Middle Ages first adapted the dumplings to add to Sabbath soups, using broken matzo with some kind of fat like chicken or beef marrow, eggs, onion, ginger, and nutmeg.

Eaten alone or with a meal, smeared with chopped liver for a snack or re-invented as matzo brie for breakfast, it serves many purposes. Not least is when it’s ground into matzo meal and made into matzo ball soup. Also, never let the soup boil at any time, only simmer.”

In case you were wondering whether you should eat chicken soup when you’re sick, the answer is a resounding yes. Science confirms that matzo ball soup in particular is really good for you. It may even reduce your blood pressure.

This savory, vegetable matzo ball soup is a delicious and quick meal on a cold evening….Nutrition Information.

The heat of the soup, the carbohydrates in the matzo balls, the extra liquid for hydration, and the chemical properties of the broth all combine to help the body power through a cold. And, in addition to the medicinal benefits, matzo ball soup provides a comforting taste of home.

If the mixture is used too soon, the matzo balls will fall apart in the cooking liquid. And if it rests too long, they could turn out tough. If it’s still dense in the middle or doesn’t look set, keep the rest of them cooking in the pot.

You will know they are done when they begin floating on the top of the water. The matzo balls will at first sink to the bottom of the pot, and then rise back to the top as they cook. Remove the balls from the water, and slice one in half to check to see if it is finished.

You can store the Matzo balls in the soup for up to 5 days in the fridge. If you plan to freeze, you can keep it all together, or separate the balls from the broth and freeze separately.

Reheat from the frozen state: place in simmering soup over high heat. When the soup returns to a simmer, reduce the heat so the soup remains just under a boil, and simmer until the matzo balls are soft in the center and heated through. This can take as long as 20 minutes or so.

Matzah is an essential part of Passover and a staple in many Passover dishes so of course Costco carries tons of this time of year. Holyland Shmura Matzo is hand made in Israel and Kosher for Passover, and a 16 oz. box is only $14.99.

Fry matzo balls in batches, about 3 minutes per side, until golden. Let cool on cooling rack slightly, plate, garnish with chives, and eat immediately with spicy aioli!

They taste like wet Saltines. Often, much of the enjoyment we get from food is based on expectation and memory (the fast food industry has built an empire on this).