Passover Vegetable Cups Recipe

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Ingredients:

Serving

1 onion, chopped and sauteed in butter
2 (10 oz) packages frozen chopped broccoli
4 carrots, peeled and grated
1/2 cup matzo meal
4 eggs
1 tsp salt
1/8 tsp pepper
2 tbsp passover instant mushroom soup mix or 2 tbsp chicken soup powder

Directions:

Cook broccoli until defrosted and drain well.
Add all ingredients and mix well.
Put mixture into greased muffin tins.
Bake 40-50 minutes in a preheated 350F oven.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	43.53 Kcal (182 kJ)
Calories from fat	14.09 Kcal
		% Daily Value*
Total Fat	1.57g	2%
Cholesterol	54.56mg	18%
Sodium	230.35mg	10%
Potassium	109.08mg	2%
Total Carbs	5.33g	2%
Sugars	1.43g	6%
Dietary Fiber	1.24g	5%
Protein	2.64g	5%
Vitamin C	4.5mg	8%
Vitamin A	0.2mg	7%
Iron	0.3mg	2%
Calcium	19.9mg	2%

Amount Per 100 g
Calories	73.45 Kcal (308 kJ)
Calories from fat	23.78 Kcal
		% Daily Value*
Total Fat	2.64g	2%
Cholesterol	92.05mg	18%
Sodium	388.61mg	10%
Potassium	184.02mg	2%
Total Carbs	8.99g	2%
Sugars	2.41g	6%
Dietary Fiber	2.09g	5%
Protein	4.46g	5%
Vitamin C	7.6mg	8%
Vitamin A	0.3mg	7%
Iron	0.6mg	2%
Calcium	33.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.8

Points
1

PointsPlus

Good Points

low fat,
saturated fat free

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