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Passover Popovers

Serve these Passover popovers alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.

  • Yield: Makes about 12
Passover Popovers

Source: The Martha Stewart Show, April Spring 2007


  • 1/2 cup vegetable oil, plus more for baking sheet
  • 1/2 teaspoon salt
  • 1 cup matzah meal
  • 1 tablespoon sugar, or to taste
  • 4 eggs


  1. Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside.

  2. In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat. Stir in matzah meal until sticky, remove from heat and let cool completely.

  3. Add sugar and eggs, one at a time, beating well after each addition.

  4. Fill a large bowl with water. Dip your hands in the water and then form dough into a ball about the size of a tennis ball. Place on prepared baking sheet. Repeat process until all dough has been used.

  5. Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes. Serve immediately.

Reviews (2)

  • MBS4174 6 Apr, 2012

    This recipe is wrong. You need more matzah meal or maybe less egg? I followed it as written and it was too mushy so I added more matzah meal until it came together better. I would guess that I added about 1/2 c or a little more. This really should be edited.

  • penwhen 3 Apr, 2010

    These did not come together at all. Had to throw them out. Is this actually the right amount of matzo meal?

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