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Photo of Savoury matzo pudding by WW

Savoury matzo pudding

4
3
3
SmartPoints® value per serving
Total Time
2 hr 20 min
Prep
20 min
Cook
1 hr 15 min
Serves
12
Difficulty
Moderate
Almost like stuffing with a crispy top. The perfectmate for pot roast or roast chicken. Garnish withfresh parsley just before serving.

Ingredients

Egg(s)

3 large

Egg white(s)

3 large

Kosher salt

2 tsp(s), (10 ml)

Black pepper

½ pinch, (2 ml)

Canned chicken broth

2 cup(s), (500 ml)

Matzo(s)

10 item(s)

Uncooked onion(s)

2 cup(s), (500 ml), chopped

Uncooked celery

1 cup(s), (250 ml)

Fresh mushroom(s)

½ pound(s), (225 g)

Canola oil

2 tbsp(s), (30 ml)

Fresh parsley

2 tbsp(s), (30 ml)

Instructions

  1. Preheat oven to 350°F. Coat a 3 quart ovenproof baking dish (about 13x 7inches) with cooking spray.
  2. In a large bowl, whisk together eggs, egg whiles, salt and pepper until wellcombined; stir in broth.
  3. Run each sheet of matzo under cold water and shake off excess moisture; crumble matzo into egg mixture and stir well to coat. Refrigerate for 30 minutes, tossing once or twice.
  4. Meanwhile, coat a large skillet with cooking spray; set over medium heat. Add onions and celery; sauté until onions turn translucent, about 10 minutes. Add mushrooms; cook, stirring frequently, until vegetables brown and start to caramelize, about 15 to 20 minutes.
  5. When eggs are almost all absorbed by matzo, stir in vegetable mixture until wellcombined; spoon mixture into prepared dish and smooth out top. Drizzle oil over top of matzo pudding; bake until top is crisp, about 45 minutes. Allow to cool for about 15 minutes before cutting into 12 equal portions. Garnish with parsley and serve. Yields 1 piece per serving.

Notes

You can make this with whole wheat matzo though it will change the consistency since the whole wheat matzo does not absorb the egg mixture as well (could affect the SmartPoints value).

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