Ingredients
Broth:
6 carrots
7 sliced onions
5 qts. water - more if needed
fish heads, bones & skin
3 tbs salt
2 tsp pepper
Fish:
5 lbs whitefish
2 1/2 lbs yellow pike
2 1/2 lbs carp
7 onions
5 carrots
2 1/2 tsp sugar (to taste)
5 tsp salt (to taste)
2 1/2 tsp white pepper
1 1/4 cup matza meal
10 eggs
up to 1 1/4 cup ice water if mixture is dry
Preparation
Broth: Combine all ingredients in a large pot or roasting pan. Bring to a boil; reduce heat and simmer while preparing fish.
Fish: Grind fish twice; once alone and once with onions and carrots. Add eggs, sugar, salt, white pepper, matzo meal. Mix well, adding ice water as needed if mixture will not hold together. Moisten hands, shape into balls and drop into simmering broth. Cover and simmer 1-1 1/2 hours @ low heat. Add more water as needed to keep fish covered. Correct seasoning. Cool before removing from pot. Serve cold, garnished with a slice of cooked carrot and parsley. Serve with horseradish.
