Matzah ball soup

Recipes to Survive 7 Days of Unleavened Bread

Recipes to Survive 7 Days of Unleavened Bread

With the mandate to keep leavening out of the territories of Israel for seven days after the feast of Pesach (Leviticus 23:5-6🔗), it can become a struggle to enjoy the taste of it after a while. So, every year it becomes my mission to find a new way to use matzah.

Sometimes they're successful. Sometimes not. Most of the time, we use matzah as a cracker - slathered in butter or cream cheese or jam! Some people like hummus or even a festive bean dip! However you choose to matzah, there are many ways to enjoy it.

But when you're -so over- dipping your matzah into different dips, here are some of the best recipes that we've found over the years. 


Home-made Matzah

Start with trying to make your own matzah!


  • 1 cup all-purpose flour 
  • 1/3 cup water, or more if needed 
  • 1/2 teaspoon kosher salt, or as needed 
  • (Herbs and Spices can be added as desired)



  1.  Move rack to top of the oven and preheat to 475. Preheat a heavy baking sheet inside.
  2.  Dust your work space and rolling pin with flour.
  3.   Pour flour into a mixing bowl. Add water slowly while mixing until it forms a ball. Add more flour if it's too wet; add more water if it's too dry.
  1.  Move the dough to your flour-dusted workspace and kneed rapidly for about a minute.
  2.  Divide dough into 4 equal pieces, and then divide into 8 pieces. Roll into a ball.
  3.  Roll each ball out into a flat, thin pancake.
  4.  Use a fork and pierce each piece several times. This prevents the dough to rise and remain flat.
  5.   Place each piece on the pre-heated baking sheet in your oven. Bake for 2 minutes, and then flip them and bake for another 2 minutes until the matzah is lightly browned.
  6.  Move matzah to a cooling rack.
  7.  Make all kinds of yummy treats out of it when cooled!


Matzah Ball Soup

Matzah balls are an Ashkenazi Jewish soup dumpling made from a mixture of matzah meal, eggs, water, and oil. Matzah balls are traditionally served in chicken soup, which is commonly referred to as "Jewish Penicillin." (Feeds 4-8 people)



  • 2-3 chicken breasts
  • 8 cups of chicken broth
  • 1 head of celery
  • 1 small bag of baby carrots or 6 full size carrots
  • 1 large sweet onion
  • 1 box of Streits or Manischewitz matzo ball mix (two packets per box - you'll use both) 



  1. Start by cooking the chicken breasts and setting them aside to cool. They can be roasted with olive oil at 350 degrees for 40 minutes or cooked in a skillet to your liking with an internal temperature of 165 degrees. 
  2. Then begin to heat the chicken broth in a stock pot. 
  3. Next, while waiting for the broth to begin boiling, dice the onion, carrots and celery. 
  4. Bring the broth to a rolling boil and add the diced vegetables. Allow to simmer for 30 minutes for optimum flavor integration.
  5. While the veggies are cooking in the broth, cut up the chicken breasts into small chunks. (Shredding works well too!) 
  6. Put chicken into boiling broth and allow to boil for 15 minutes.
  7. After 15 minutes reduce to a simmer/medium heat 
  8. Next create matzo ball mix according to the instructions on the box. However, I suggest letting the mixture sit for at least 20 minutes in the refrigerator. 
  9. Once the matzo ball mix is ready, increase the heat of the broth back up to a boil. 
  10. Gently hand-roll one spoonful of the matzo ball mix into a ball (about the size of a walnut) and place on a greased/oiled tray. Repeat until all the matzo balls are rolled.
  11. Use a clean spoon to carefully drop the uncooked matzo balls into the boiling broth, one at a time.
  12. The matzo balls will expand as they cook.
  13. Boil until cooked fully, floating at the top. They should be fluffy and soft after approximately 20 minutes.
  14. Once matzo balls are cooked, turn heat down to low, or even off. 
  15. Once cooled slightly, serve with love!


Matzah Brei

A lot like French toast, this is matzah that is soaked in an egg mixture and pan fried.


  • Boxed Matzah
  • 4 Eggs
  • ¼ cup heavy cream
  • 1tsp Vanilla Extract
  • ½ tsp Cinnamon
  • 1 tsp brown sugar or sweetener substitute
  • Dash of salt
  • 1 tbs butter



  1. Whisk eggs together with heavy cream until smooth
  2. Add vanilla, cinnamon, and brown sugar to egg and cream mixture
  3. Break 3-4 sheets of matzah into 2 inch pieces and stir into egg mixture until its all coated. Allow to sit and soak for approximately 20-30 seconds. 
  4. Stir mixture once more and add salt
  5. Heat frying pan and melt tablespoon of butter
  6. Once butter is melted, add the egg and matzah mixture to pan
  7. Stir often until the egg coated matzah pieces are cooked
  8. Once cooked, immediately serve with your choice of powdered sugar, cinnamon-sugar, or maple syrup!



Matzah Pizza

An easy solution to your matzah boredom!



  • Matzah - boxed or fresh
  • Jar of Sauce - your choice! Traditional tomato pizza sauce, pesto, etc. whatever you like!
  • Shredded mozzarella cheese
  • Toppings of your choice: turkey pepperoni, peppers, olives, fresh basil... the choice is yours!



  1. Place your sheets of matzah on a baking sheet. ​Give your matzah a second bake in the oven at 350 degrees for about 3-5 minutes. This will make sure there's less moisture in the matzah so your pizza doesn't get soggy!
  2. After the double bake, spread a thin layer of sauce onto your matzah and give that another 3 minute bake in the oven. 
  3. Once your sauce has baked on its own for a little bit, add your cheese and your toppings. Measure with your heart. 
  4. Bake pizzas in oven until the cheese is melted and the corners of the matzah a dark brown. 
  5. Remove from oven and allow to cool for 2-3 minutes. 
  6. Serve and enjoy!



Matzah Crusted Lemon Mustard Chicken

These baked chicken thighs are tangy and delicious!



  • 8 Chicken Thighs
  • Lemon Juice
  • 3 eggs
  • Creamy Mustard (Daniah prefers Nance's Sharp and Creamy Mustard!)
  • Matzah
  • Dried Oregano
  • Salt 
  • Pepper



  1. ​Crush your matzah into a "breadcrumb" consistency, usually best done by placing the matzah into a zipper plastic bag and pounding with a rolling pin or heavy bottomed mug.
  2. Place matzah-crumbs into a bowl and add oregano, salt, pepper, and mix 
  3. Whisk eggs in another bowl.
  4. Fill another bowl with lemon juice. 
  5. Dip each thigh into the bowls in the following sequence: lemon juice, egg, matzah crumbs. Place in glass casserole dish. Repeat until all thighs are coated and placed in dish.
  6. Bake chicken thighs at 350 degrees in the oven for 40-50 minutes or until internal temperature is 165 degrees. 
  7. Remove dish from oven and serve!


  • Shalom Shabbat thanks for the recipes

    Michael Jones on

  • I Love cooking…
    thank you so much for these recipes.
    I’ve been eating matzah and loving it.
    It’s my first time to observe and celebrate Passover and Unleavened bread holy days. I’ve made different variations. I will definitely try these recipes.

    Leticia Seedorf on

  • These recipes sound delicious! Thanks for sharing!

    Jeane Soumie on

  • Mandie, great ideas! Thanks for sharing your recipes.

    John Burk on

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