Ingredients
- 10 pounds whole fish (a combination of whitefish, pike and carp — but no more than 1/3 carp), cut into fillets (reserve bones, skin and heads)
- 8 medium onions, quartered
- 8 medium carrots, roughly chopped
- 6 stalks of celery with leaves, roughly chopped
- 3 to 4 whole matzohs
- 2 cups plain seltzer
- 6 whole eggs
- 3 large egg yolks
- 2 tablespoons salt or to taste
- 1 teaspoon pepper
- 1 cup matzoh meal as needed
- ¼ cup lemon juice
- Nutritional Information
Nutritional analysis per serving (40 servings)
152 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 24 grams protein; 91 milligrams cholesterol; 430 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
40 fish balls
Preparation
- Combine the fish bones, skin and heads in a 10-quart or larger stock pot. Add half of the onions and carrots and all the celery.
- Place the fish fillets in a food processor and pulse until coarsely ground (you may have to do this in batches). Set aside.
- Put the remaining onions and carrots in the food processor and chop medium fine. Mix with the ground fish by hand.
- Soak the matzohs in the seltzer for 5 minutes, then squeeze dry and crumble. Add the matzohs, whole eggs, egg yolks and half the salt and all the pepper to the ground fish mixture.
- Lightly shape the fish mixture into balls 2 to 2 1/2 inches in diameter. If the balls will not hold their shape or if mixture feels too sticky, add matzo meal until it is the consistency of meatballs.
- Place the balls in the pot on top of the bones and vegetables. They can be in a double layer. Add cold water to cover the fish balls almost completely. Add lemon juice and remaining salt. Bring to a boil; reduce heat and simmer uncovered for 1 1/2 to 2 hours, or until the balls are solid and the liquid has been reduced by half. Frequently baste any uncovered balls as they cook.
- Remove fish balls with slotted spoon. Place on a platter and wrap with plastic wrap and refrigerate.
- Let broth simmer to reduce again by half. Cool; strain and pour a light layer over the fish balls. Chill. Broth will gel. Serve with fresh horseradish (recipe below).
Dining and Cooking