|Celery stalk||1 , sliced|
|Matzo meal||2 Tablespoon|
|Carrots||3 , sliced|
|Eggs||3 , well beaten|
|Onions||4 , sliced|
|Fish fillets||5 Pound (Plus Trimmings)|
Work fish fillets through the finest blade of a food grinder and set aside.
Put fish heads, bones, and trimmings in a large kettle along with 3 onions, celery, carrots, salt, pepper, and enough water to cover.
Cook to the boiling point, then simmer.
Grate the remaining onion very fine and combine with eggs.
Mix thoroughly with the ground fish, adding the matzo meal, a little more salt and pepper, and 4 tablespoons of water.
Shape into balls and drop into the simmering fish broth.
Make certain broth is barely bubbling, then cover, and cook 2 hours.
Cool right in the broth, then transfer to a serving platter.
Use the cooked carrots for garnish.
Strain the broth and refrigerate until jellied.