• 150minutes
  • 189calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 lbs white fish fillets, ground

  2. 3 large onions , ground into the fish

  3. 6 extra large eggs

  4. 2 1/2 teaspoons salt (approx)

  5. 3/4-1 cup sugar (no, this is not a typo)

  6. 5 dashes black pepper

  7. 2 -2 1/2 cups matzo meal (more or less)

  8. 2 small onions , sliced

  9. 2 carrots , sliced on a diagonal

  10. salt

  11. pepper

  12. sugar

  13. fish bones

  14. water

Instructions Jump to Ingredients ↑

  1. Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.

  2. If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw) and adjust seasonings to taste. If you are me, you just pray that it is well-seasoned and move on.

  3. Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?).

  4. Cover the bowl, and refrigerate for at least one hour, or even overnight.

  5. At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.

  6. Make the broth: In a large soup pot, mix the broth ingredients.

  7. Bring to a boil, then simmer for at least 30 minutes or so. It should be sort of golden in color. Taste to adjust seasoning. The broth should be sweet and a little salty.

  8. Form the fish mixture into balls, cylinders, loaves -- whatever.

  9. Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.

  10. Cool. Eat. Enjoy.


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