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1
Cover the fish scraps, in a large pot with water-- about 4 inches above the scraps.
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2
add apprx 1/3 onions, bring to a boil & reduce heat, cook for 45 minutes, Strain out the fish scraps.
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3
If you have a food processor that's good- put in the raw fish filets and remaining onions, go on-off until coarsely chopped, don't overdo it.
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4
Add eggs lightly beaten, a bit at a time & go on after each addition.
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5
Add Matzo meal and 1/2 cup of water.
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6
Process, the mixture should be light, smooth and the consistency almost fluffy If it looks too dry add a little more water- just a bit at a time.
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7
Season well with salt & pepper.
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8
Drop the carrots into the fish stock.
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9
Wet your hands and shape the fish mixture into oval balls like an egg and gently lower them into the simmering stock, put them all in the pot.
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10
They are happy being crowded in.
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11
Cover the pot and simmer for 1 1/2 hours.
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12
Let the fish balls cool in the liquid when cooled remove fish balls & carrots to a platter.
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13
Reduce stock to about 2 cups.
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14
Strain stock over the fish balls cover and refrigerate.
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15
Remove Fishballs 30 minutes before serving from the fridger.
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16
Serve with some of the fish jelly a carrot piece and plenty of horseradish.
