Follow these steps for perfect results
tuna fish
canned, drained
onion
small
eggs
large
ground pepper
matzo meal
water
salt
onion
medium
carrots
small
celery
Grind tuna and small onion together.
Beat eggs with ground pepper.
Mix matzo meal into egg mixture and let stand for 15 minutes.
Boil water with salt, cut-up onion, carrots, and celery in a soup pan.
Combine tuna mixture with egg mixture.
Form medium-sized balls.
Drop balls into boiling water.
Cover tightly and simmer on low heat for 1 hour.
Serve hot or cold.
Expert advice for the best results
Adjust seasoning to taste.
Serve with horseradish.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve in a bowl with broth and a dollop of horseradish.
Serve as an appetizer.
Serve chilled or warm.
Pairs well with fish.
Discover the story behind this recipe
Traditional Ashkenazi Jewish dish, often served during Passover.
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