Grind fish, carrots, parsnip, and onion together.

Mix ground mixture with eggs, salt, pepper, matzoh meal, and cold water.

Refrigerate the fish mixture for at least 1 hour.

Prepare fish broth by simmering fish bones, carrots, onion, sugar, salt, and peppercorns.

Skim off any residue from the broth.

Simmer the broth for 20 minutes and remove the bones.

Form fish mixture into 2-inch oval balls.

Poach fish balls in the simmering broth for 1 hour, covered.

Remove fish balls and place in a shallow pan.

Strain the broth over the fish balls, covering them completely.

Place slices of cooked carrots on top of each fish ball.

Refrigerate until ready to serve with horseradish.