Ingredients:

Parve

1 pound ground carp

1 pound white fish ground plus bones and head

3 big onions

3 hard boiled eggs

2 uncooked eggs

1/2 cup sugar

2 tbsp. matzo meal

Directions:

1) Mix grated eggs and grated onions with fish.

2) Add salt and pepper.

3) Add 1/2 cup sugar to taste.

4) Add 2 tbsp. matzo meal to the 2 uncooked eggs.

In a flat pot make the sauce:

3 big onions chopped

3 cups of water

2 slices carrots

1) Cook onions and carrots. Add salt and pepper and 3 tbsp. sugar to taste. Let cook until it comes to a boil. Taste the sauce.

2) Make fish balls and add sugar to sauce if needed (check one ball to see if it holds.) If loose add more matzo meal.

3) Cook together for one hour at low heat. The fish should be cooked with the sauce. Drain the liquid and take out the fish ball from the sauce into a colander. Separate the head bones from the fish balls. The sauce should be refrigerated and served with the fish. You can add the carrot for decoration. This should me made one day ahead.