• I lb. fresh or frozen (thawed) haddock, co or similar firm white fillets
• 1 medium onion
• 1 carrot
• 1 large egg
  1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. matzo meal
  
  Broth:
• 1 medium onion, thinly sliced
• 1 medium carrot, thinly sliced
• 1/4 tsp. black pepper
• 3 vegetable bouillon cubes

Add the 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 dissolve.

With wet 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.

Remove the 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.

Fish -- Gefilte Fish -- Appetizers