Grind the white fish fillets and onions together.

Mix together the ground fish, onions, eggs, salt, sugar, and pepper until thoroughly blended.

Taste the mixture and adjust seasonings.

Slowly add matzo meal, mixing until the mixture is almost thick enough to shape into balls.

Cover the bowl and refrigerate for at least one hour, or even overnight.

Make the broth by mixing sliced onions, carrots, salt, pepper, sugar, fish bones (optional), and water in a large soup pot.

Bring the broth to a boil, then simmer for at least 30 minutes or until golden in color.

Taste the broth and adjust seasoning. The broth should be sweet and a little salty.

Form the fish mixture into balls, cylinders, or loaves.

Add the fish mixture to the broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.

Cool and serve.