5 lb. yellow pike & whitefish fillets
1 med. onion
Salt to taste
1/2 c. Matzo meal
6 eggs
White pepper to taste
1 c. water

FISH BOUILLON:

Bones & head of fish
1 bunch carrots
1 onion (washed, do not peel outer part)
1 beet

On bottom of large, deep pot, place bones and heads of fish, 1 onion, sliced, carrots, sliced, 1 beet, sliced and fill pot 1/3 with water. Bring to boil. Grind fish and onions, add eggs, salt and pepper to taste, matzo meal and water. Chop all together well. Add ingredients gradually.

With Wet hands, form fish balls, oval in size and not too large as they will swell in cooking. Place balls in pot of boiling fish bouillon, cover and allow to cook on small flame for 3 hours. Let fish stand in broth to cool before removing from pot to place on serving plate, garnish with the cooked carrots and refrigerate.