2 lbs fish fillets (pike, carp, & whitefish)
4 medium onions
4 tsp salt
1 tsp pepper
1 qt water
3 eggs
3/4 cup ice water
3 tbsp matzo meal
3 carrots, sliced
Reserve the head, skin, and bones from the fish. Place these trimmings, 3 onions, 2 tsp salt and the pepper into the quart of water. Simmer about 20 minutes. Grind the fish fillets with the remaining onion. Place in a chopping bowl, add the eggs, ice water, matzo meal, and remaining seasoning. Chop mixture until very fine and thoroughly blended. Moisten hands, and shape mixture into balls.
Drop balls into the boiling stock, and add carrots. Cover and simmer for 1 1/2 hours. If the stock cooks down too much, add a little water. Cool the fish slightly. Remove to a bowl, strain the stock over it, and garnish with the carrot slices. Chill and serve with horseradish.
Makes 12 servings.
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