Prep 20 mins
Cook 1 hr
This recipe comes from a cookbook published by a local B'nai B'rith Women chapter in 1963. I haven't yet tried this recipe, but I plan to this Passover! If you try it first, please let me know what you think.
- 1 (6 ounce) can tuna fish
- 1 small onion
- 2 eggs
- 1⁄4 teaspoon ground pepper
- 4 tablespoons matzo meal
- 5 cups water
- 1 tablespoon salt
- 1 medium onion
- 2 small carrots
- 2 stalks celery
- Grind the tuna fish and the small onion together, set aside.
- Beat the eggs together with the ground pepper.
- Add the matzo meal to the eggs. Mix well and let stand for 15 minutes.
- Meanwhile, put the water in a soup pan, add the salt, the cut-up onion, carrots and celery. Let this come to a boil.
- Add the tuna to the egg mixture, mix well.
- Roll into palm of hand medium sized balls and drop into pan of boiling water.
- Cover tightly and boil on low heat for 1 hour.
- Serve hot or cold.
As I am gluten free, I used potato flour instead of matzo meal. That might have been the problem. The flavour was good, and did remind me of gefillte fish. But as I put it into the broth to boil, they started falling apart. I fished them out and laid them in a casserol, with the celery and carrots on top, then baked. we had it sliced and it was tasty. I don't believe I'll try again.