1 1/2 lbs. whitefish
1 1/2 lbs. pike
2 med. onions
1/4 of a carrot
1/4 stalk celery
2 eggs
3/4 tsp. salt
1/3 c. water
2 tbsp. matzo meal
4 c. water
2 onions, sliced
2 carrots, sliced
2 stalks celery
Salt & pepper to taste

Have fish filleted and save skin and bones. Grind together fish, onion, carrot and celery. Place fish in a wooden bowl and chop very fine with unbeaten eggs, salt and matzo meal. Add enough water (approximately 1/3 cup) a little at a time, until fish is easy to handle. Moisten hands and form into balls. Put 4 cups water in a heavy pot. Layer bones and skin, then onions, carrots, celery, salt and pepper. Bring to a boil and remove from flame. Place fish balls in broth and simmer gently for 2 1/2 hours. Shake pot to prevent sticking. Strain stock into a separate bowl and chill until jellied. Yield: approximately 14 pieces.