I lb. fresh or frozen (thawed) haddock, co or similar firm white fillets
1 medium onion
1 large egg
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. matzo meal
1 medium onion, thinly sliced
1 medium carrot, thinly sliced
1/4 tsp. black pepper
3 vegetable bouillon cubes
For the fish balls, coarsely cut fish, onion and carrot into chunks. Put in food processor fitted with steel blade and process until smooth.
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.
Makes about 12 balls.