Categories: Fish/sea, Jewish 
      Yield: 18 servings 
  
      1 lb Whitefish -or- Turbot               2    Carrots, sliced 
           -Fillets, fresh or frozen           1 ts Salt 
      1 lb Pike Fillets, fresh or            1/2 ts Ground White Pepper 
           -frozen                             2    Eggs 
      2    Onions, sliced                    1/4 c  Matzo Meal 
      4 c  Water                           
  
  Defrost the fish, if frozen.  Save the head, skin and bones of fish when 
  filleting. Place them in a large saucepan with the onions, water, carrots, 
  salt and pepper.  Cook over high heat until the fish is ready. 
   
  Grind the fish in a food processor.  Add the eggs and matzo meal.  Mix 
  until well blended. 
   
  Drop balls of the fish mixture into the fish stock.  Cover and simmer for 
  30 minutes. 
   
  Remove the cover and continue cooking for 10 minutes longer. 
   
  Cool the fish balls and place on a platter or in a bowl.  Strain the fish 
  stock over fish balls.  Add the carrots around the fish.  Chill Serve with 
  horseradish. 
   
  Serves 18 
   
  One Serving of 2 Fish Balls = Calories: 98 Carbohydrates: 2 Protein: 12 
  Fat: 4 Sodium: 190 Potassium: 20- Cholesterol: 56 
   
  Exchange Value: 2 Lean Meat Exchanges 
   
  Source: Holiday Cookbook, American Diabetes Association, ISBN 
  0-13-024894-0, by Betty Wedman, M.S.,R.D.