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Ingredients

• ✓ matzo cracker
• egg
• salt
• pepper
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Break matzo into pieces in a bowl; cover with hot water and soak until matzo just begins to soften, about 30 to 60 seconds. Drain and squeeze out water; set matzo aside.
3. 3 Beat egg, salt, and pepper together in a small bowl until fluffy; mix in matzo.
4. 4 Heat butter or oil in a skillet over medium heat; pour matzo-egg mixture into skillet. Cook until egg is cooked on one side, about 1 minute; flip and cook on other side, about 1 minute more.

By Janice Weisberger

Ingredients

• ✓ matzo cracker
• spaghetti sauce
• garlic salt
• oregano
• mozzarella cheese
• tomato
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread spaghetti sauce onto matzo crackers; sprinkle with garlic salt and oregano. Top with cheese, tomato slices, and olives; place pizzas on a baking sheet.
3. 3 Bake in the preheated oven until cheese is melted, about 5 minutes.

By Linda Gould

Ingredients

• ✓ matzo cracker
• egg
• applesauce
• white sugar
• salt
• lemon juice
• apple
• cranberry
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place crushed matzo crackers in a medium bowl and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
2. 2 Add beaten eggs, applesauce, 1/4 cup sugar, salt, and lemon juice to soaked crackers; stir to combine. Mix in apples and dried cranberries until incorporated. Spread evenly into a 2-quart casserole dish.
3. 3 Mix together remaining 1/4 cup sugar and cinnamon in a small bowl until well combined; sprinkle over the top.
4. 4 Bake in the preheated oven until the top is golden and apples are soft, about 45 minutes.

By Cindy Faigin

Ingredients

• ✓ matzo cracker
• spinach
• egg
• salt
• pepper
• nutmeg
• butter
• parmesan cheese

Instructions

1. 1 Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
2. 2 Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper.
3. 3 Heat the margarine in a 12 inch skillet and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side. Sprinkle with grated Parmesan and serve immediately.

By NIBLETS

Ingredients

• ✓ matzo cracker
• butter
• egg
• onion
• parsley
• salt
• pepper
• matzo meal
• chicken broth

Instructions

1. 1 Gather the ingredients. Bring a large pot of lightly salted water to a boil.
2. 2 Meanwhile, break matzo crackers into small pieces; place in a large bowl. Add tap water to cover; allow to soak until soft, a few minutes. Drain off excess water.
3. 3 Heat oil in a large skillet over medium heat. Add drained matzo crackers; stir until dry and slightly brown. Remove from heat; stir in eggs, onion, parsley, salt, and pepper. Stir in just enough matzo meal until mixture holds together.
4. 4 Roll mixture into one 2-inch matzo ball; place in the boiling water to test consistency. The ball must rise to the top of the water and not break apart. If it doesn't rise, too much matzo meal was added; add another beaten egg to the mixture and test again. When desired consistency is reached, roll mixture into 2-inch balls.
5. 5 Bring chicken broth in a large saucepan to a lively simmer over medium heat. Carefully add matzo balls; simmer until balls are cooked through and rise to the top of the broth. Serve.

By May Gerstle