Matzo Ball Soup
[Vegan]

To Make the Soup:

1. Heat the oil in a large soup pot over medium heat.
2. Add the carrots, celery, onions and garlic.
3. Sauté for 5 minutes until the vegetables just start to become tender. Mix in the spices.
4. Add the broth and the water, raise the heat to high and bring to a boil.
5. Then reduce the heat, cover the pot and let simmer for at least one hour.
6. Add salt and pepper to taste.
7. Make the matzo balls during this time.

To Make the Matzo Balls:

1. If using the egg replacer: Mix the egg replacer and warm water together and let sit for 5 minutes.
2. Mix the dry ingredients together. Add the wet ingredients including the egg replacer/water mixture, if using. You should have a very thick batter. If you need to, add more seltzer or more matzoh meal. Cover with plastic wrap and refrigerate for at least half an hour. Remove from fridge. Wet your hands and roll into balls (around 8 depending on size desired). Gluten-free matzo meal may be stickier and thicker. It might require additional seltzer. Gently add the balls to the simmering soup pot and let cook over low heat for about 20-25 minutes. Remove the matzoh balls from the soup until ready to serve.
3. Serve the soup with one or two matzo balls per person. Add rice or noodles, if desired. Enjoy!