Matzo Farfel Pudding

Antonis Achilleos
How sad that the only time we have this is at Passover--it's good enough to eat anytime. Prep: 15 minutes; Cook: 11 minutes; Bake: 35 minutes.


Makes 8 servings

Recipe from



1/4 cup plus 2 tablespoons vegetable oil or shortening
1 medium onion, minced
1 cup diced celery (about 3 ribs)
1 (4-ounce) can sliced mushrooms, drained*
3 1/2 cups matzo farfel
1 cup canned condensed chicken soup
2 large eggs, slightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon paprika


1. Preheat oven to 375°. Heat oil in a large skillet over medium-high heat. Sauté onion and celery 11 minutes or until tender. Let cool slightly. Stir in mushrooms and matzo farfel.

2. Mix chicken soup and next 4 ingredients in a medium bowl. Add to matzo mixture, and blend thoroughly. Stir in 2 cups hot water. Pour into a greased 11- x 7-inch baking dish, and bake at 375° for 35 to 40 minutes or until browned and set.

*Substitute 1 cup sliced fresh mushrooms, if desired. Sauté with onion and celery.


Helen Greenberg,

April 2007
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