"Some would say gefilte fish is the quintessential Jewish Passover food, well that may be true, but I do know that many of my non-Jewish friends make this all the time! This recipe is quite simple, only a little time-consuming, it's of course kosher for Passover. This yields about 55-60 gefilte fish balls, which sounds like a lot, yes it is a lot but they freeze well, and the recipe also divides in half easily, I will tell you that you will not stop eating these from the fridge, so make the full amount and hey, they are very low fat and healthy, so go ahead and eat with no regrets! This is only one of more gefilte fish recipes that I make, I chose this one to post here because it is the one that is the easiest, Make sure to serve the balls from a cold state, Jews usually eat them with hot horseradish"

Original is 55-60 servings

Metric US

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Step by Step Method

Step 1

Put the stock ingredients into a very large pot and bring to a boil.

Step 2

While the stock comes to a boil, mix all the fish ball ingredients together. The batter will not be very firm, but it will still roll into balls, wet your hands between every few fish balls to help with the rolling.

Step 3

When the stock comes to a rolling boil, drop the balls into it gently.

Step 4

When all the balls are in the pot, turn down to a simmer. Simmer for 1 hour.

Step 5

Remove the fish balls with a large hand strainer and all the carrots from the liquid. Cool down the place the balls and carrots in refrigerator (they should be served cold) or freeze for later use.