| 1 | Defrost the fish, if frozen. |
| 2 | Save the head, skin and bones of fish when filleting. |
| 3 | Place them in a large saucepan with the onions, water, carrots, salt and pepper. |
| 4 | Cook over high heat until the fish is ready. |
| 5 | Grind the fish in a food processor. |
| 6 | Add the eggs and matzo meal. |
| 7 | Mix until well blended. |
| 8 | Drop balls of the fish mixture into the fish stock. |
| 9 | Cover and simmer for 30 minutes. |
| 10 | Remove the cover and continue cooking for 10 minutes longer. |
| 11 | Cool the fish balls and place on a platter or in a bowl. |
| 12 | Strain the fish stock over fish balls. |
| 13 | Add the carrots around the fish. |
| 14 | Chill serve with horseradish. |
| 15 | Serves 18 one serving of 2 fish balls = calories: 98 carbohydrates: 2 protein: 12 fat: 4 sodium: 190 potassium: 20- cholesterol: 56 exchange value: 2 lean meat exchanges |
