Beat eggs in a bowl.
Add tuna and mix well.
Add 1/2 teaspoon salt, the crackers, the onion powder and the 1/8 teaspoon pepper. Mix very well.
Cover and put in refrigerator at least 4 hours.
In a large roomy pot, slice the carrots and onions.
Add water, 1/2 teaspoon salt and dash of pepper.
Bring to a boil.
When almost boiled, make fish balls and add them. Cover tightly.
Lower flame and cook about 45 minutes. Uncover and cook another 45 minutes. Refrigerate.