Source: Enlitened Kosher Cooking by Nechama Cohen

Cooked vegetables and chicken formed into balls with lots of seasonings.

Servings

1 Eggs, large, raw
1 small onions , peeled
1 medium carrots , peeled
1 small potatoes , peeled and boiled (optional)
2 SPLENDA® No Calorie Sweetener packets
1 pinch salt and pepper
1 pinch garlic powder , (or 2 garlic cloves, peeled and minced)
0.5 lb Chicken, ground, raw (approximately 2 medium-sized chicken breasts)

1 In a medium pot, boil water, adding vegetables and seasonings.
2 In a food processor with the knife blade, mix the egg with the onion. Add the boiled potato, sugar substitute, and seasonings, then add the chicken and mix until thick and sticky.
3 With wet hands, form small balls and drop into boiling stock. Cook over medium heat for 30-45 minutes.
4 Place the balls in a container. Allow the liquid to boil down to half of the original amount and pour over the fish balls. Cover and refrigerate until needed.

The stock is made like that in the gefilte fish, but without the fish head and bones. Above are listed the standard vegetables, however, feel free to use the ones you prefer.