Ingredients

8-10 lbs. fish (rock, shad, white
and/or Pike)
1 onion, whole
Carrots, sliced
1 carrot, grated
Salt, pepper
1 lg. onion, grated
2 eggs
1/2 C. matzo meal
1/2 stick margarine
1/2 C. fish stock

Cooking Instructions

Fish should be filleted and ground. This yields about 4-5 pounds ground fish. Reserve heads and bones. Place heads, bones, several carrots sliced, whole onion, salt and a lot of pepper in large pot of water; bring to boil. Saute grated onion in margarine. In wooden bowl, using hand chopper mix all remaining ingredients with fish. Adjust fish seasoning, adding fresh ground pepper to reduce fishy taste. Form medium size balls, place in boiling water. Simmer, uncovered, for 3 hours. Yields 20 pieces.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)