1 tall can pink salmon
3 eggs, separated
3 lg. onions
3 carrots, sliced
4 heaping tbsp. matzo meal
Salt and pepper to taste
2 c. water

Combine salmon liquid, 2 sliced onions, carrots, water, salt and pepper and simmer 1/2 hour in large shallow pan. Remove skin and bones from salmon. Mash well and mix with 1 grated onion, egg yolks, matzo meal, 1 tablespoon water and season to taste. Add beaten egg whites. Wet your hands. Form mixture into balls. Place in pan, cover, and simmer about 40 minutes. Serve with horseradish.