Ingredients

• 1.5 pounds salmon fillets
• 1.5 pounds red snapper fillets
• 1 pound black cod fillets
• 1 pound ling cod fillets
• 4.5 large onions , divided
• 6 carrots , divided
• 5 large eggs
• 1.5 tablespoons white sugar
• 4 teaspoons salt , plus more to taste
• 4 teaspoons ground white pepper
• 0.75 cups ice water
• 0.75 cups matzo meal , plus more as needed
• 4 tablespoons white sugar , divided
• 0.5 teaspoons paprika
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Grind salmon, red snapper, black cod, ling cod, 2 ½ onions, and 4 carrots together. Place mixture into a large wooden bowl. Using a hand chopper, add eggs one at a time, mixing well after each addition.
3. 3 Add 1 ½ tablespoons sugar, 4 teaspoons salt, and white pepper; continue to chop until very well blended. Stir in ice water a little at a time throughout this process. Add matzo meal and chop again until mixture is thick enough to bind together to make a ball; if not, add more matzo meal. Set aside.
4. 4 Fill 2 large heavy stockpots half full with water. Slice 1 raw onion and 1 carrot into each stockpot. Add fish skins, if desired.
5. 5 Divide 4 tablespoons sugar, paprika, and black pepper evenly between each pot. Season with salt. Bring to a boil over medium heat and let boil for 10 minutes.
6. 6 Using wet hands, shape fish mixture into oval-shaped balls and carefully drop into boiling stock.
7. 7 Cover the stockpots slightly and cook over medium-low heat for 2 hours. Remove from heat and let balls sit in the pot for 10 minutes.
8. 8 Remove balls carefully to containers and strain remaining stock over balls, just barely covering them. Chill in the refrigerator before serving. Store in the refrigerator for up to 6 days.

Nutrition per serving