|Pike fillets||1⁄2 Pound (Fresh Or Frozen)|
|Whitefish fillets||1⁄2 Pound (Fresh Or Frozen)|
|Carp||1⁄2 Pound (Fresh Or Frozen)|
|Water||6 Cup (96 tbs)|
|Carrots||2 Medium, sliced|
|Onions||2 Medium, chopped|
|Matzo meal/Cracker meal||2 Tablespoon|
|Ice water||2 Tablespoon|
|Prepared horseradish||2 Tablespoon|
Thaw fish if frozen.
Pat dry with paper toweling.
In 3-quart casserole, combine 6 cups water, half the carrots, half the onions, 1 tablespoon salt, and pepper.
Cook at HIGH for 12 to 15 minutes or till boiling.
Cook at MEDIUM (5) for 15 minutes.
Finely grind fish and remaining carrots and onions.
In large mixer bowl, combine ground fish mixture with eggs, meal, ice water, 3/4 teaspoon salt, and dash pepper.
Beat at high speed of electric mixer till fluffy.
Shape into balls, using 3 tablespoons for each.
Place in broth.
Cook, covered, at MEDIUM HIGH (7) for 8 to 10 minutes.