Tops from I bunch of celery, chopped 2 or 3 medium-size carrots, peeled and sliced Salt and pepper to taste Clean, skin, and bone the fish, preserving bones and keeping the skin as whole as possible. Cut the fish into small pieces and grind or chop it with the onion. Put aside two or three onion slices separated into rings. Add the eggs, matzo meal, salt, and pepper, and mix well.
Rinse fish skins and cut into wide strips.
Oil hands slightly with vegetable oil, roll mixture into oval balls and wrap each one in a piece of fish skin. Put celery tops, onion rings, carrots, and fish bones into water, bring to boil, and lower fish balls gently into water with slotted ladle. Reduce heat and simmer for about an hour, making sure that water level is always above the fish balls. Serve at room temperature or cold, with beet horseradish. All Rights Reserved.