Source: Irene Perl's Cooking with Love

Yield: 4 servings

• 1 lb matzoh farfel
• 1 cup onions, finely chopped and sauteed
• 1 cup celery, finely chopped and sauteed
• 1 10 oz box fresh mushrooms, sliced and sauteed
• 1 T. dried chicken soup, (or consomme mix)
• Salt and pepper to taste
• 5 eggs, separated

Put farfel in a strainer. Add hot water and drain well. Squeeze water out of farfel. Add sauteed vegetables, consomme and mix in egg yolk well. Beat egg whites and fold into mixture. Correct seasoning and put into a greased casserole or into muffin tins. Bake 350 degrees F about 45 minutes to 1 hour till browned. It can also be served with a meat gravy.