Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Matzo farfel, or 6 matzos,broken |
| ⅓ cup | Margarine, or less |
| ½ cup | Onion, minced |
| ½ cup | Celery, minced |
| 1 \N | Carrot, grated |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 teaspoon | Paprika |
| 2 teaspoons | Chicken soup powder |
| 1 \N | Egg, beaten |
| 1½ cup | Hot water |
| 1 cup | Nuts, coarsely chopped |
Saute veggies in margarine till tender. Add farfel and toast lightly.
Combine seasonings, soup mix and water and add. Add nuts. Form into cups, using a ⅓ cup measure. Place on a greased baking sheet.
Bake about 20 min. at 375F.
Recipe by: Annice's files Posted to JEWISH-FOOD digest V97 #082 by Annice Grinberg <VSANNICE@...> on Mar 10, 97