For the fish
balls, coarsely cut fish, onion and carrot
into chunks. Put in food processor fitted
with steel blade and process until smooth.
egg, salt, pepper and matzo meal and process
until smooth. Set fish mixture aside while
preparing the broth. Place all broth
ingredients into a deep pot or Dutch oven.
Bring to boil over a high heat; then lower
heat and simmer until bouillon cubes
hands, shape fish mixture into 1 1/2 inch
diameter balls. Gently drop the balls into
the simmering broth. Cover and simmer for
about 1 hour, occasionally turning balls
with a spoon.
pot from the heat and let the balls cool in
the broth. Use a slotted spoon to remove the
balls. Strain broth through cheesecloth and
pour over fish.