1. In a small bowl, stir the egg replacer and water together, then add vegetable oil and vegetable stock. Add the matzo meal, parsley, dill and salt. Stir until everything is well incorporated. Cover mixture with plastic wrap and stick the bowl in the refrigerator. Let it sit for at least 15 minutes, but no more than 8 hours. (I personally like to let mine refrigerate for 2-4 hours, the cold will make your matzo ball mixture doughy, and easier to work).
2. When balls are done chilling, fill a large pot with water and bring it to a boil over high heat, adding just a dash of salt. Get your hands wet and use your dough to form 1" balls. Drop the balls, one at a time, into the water. Reduce the heat and simmer for 30 minutes. Your matzo balls should be cooked completely, causing them to be plump and tender.
3. While the matzo balls are simmering, go ahead and start the soup. Put the onion, celery, and carrots together with the olive oil in a large sauté pan and sauté until they are slightly brown, about 5 minutes.
4. Add salt, pepper, stock, and bay leaf, and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Add in parsley and green onions and cook for another 10 minutes.
5. Take out the bay leaf and taste. When serving, simply spoon 1-3 matzo balls into a bowl and ladle the soup over them.
This recipe is Kosher for passover. It contains no legumes (unlike some vegan versions that include tofu). If you wish to make certain of this please buy Manischewitz brand matzo meal. It will have the Kosher for passover symbol on it. I am not a rabbi, so please consult your rabbi with any concerns about this recipe.
Source of recipe: This recipe was inspired and modified from this one: http://www.thedailygreen.com/healthy-eating/recipes/vegetarian-matzo-bal... [1]