3 lg. carrots, grated
2 eggs, beaten
1/4 tsp. salt
1 tbsp. matzo meal
1 tbsp. chopped parsley
2 to 3 tbsp. fat
1 (20 oz.) can (2 1/2 c.) tomato juice
5 c. water
1 lg. onion, minced
2 stalks celery, chopped
1/2 tsp. salt
Dash of pepper

Blend together grated carrots, eggs, 1/4 teaspoon salt, matzo meal and parsley. Form into 2 inch patties. Heat together tomato juice, water, onion, celery, 1/4 teaspoon salt and pepper. When boiling, add patties. Lower heat, cook 30 minutes until liquid has been reduced to half.