Ingredients for the Matzo Balls
1 cup matzo meal
1/4 cup chickpea flour 1 teaspoon baking powder 3/4 teaspoon salt 3/4 cup soya milk 1/4 cup canola oil
Ingredients for the Soup
1 tablespoon of olive oil 2 medium carrots, diced 3 garlic cloves, minced 6 cups vegetable broth 1/4 cup chopped fresh dill Salt and pepper to taste
To make the matzo balls, stir all dry ingredients together in a bowl. Stir in the milk and oil until thoroughly mixed.
Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.
To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the carrot and sauté for 5 minutes, until the carrots just begin to soften.
Add the garlic and continue to sauté for another minute.
Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer.
Shape the matzo mix into 1 inch balls, pressing the mixture firmly together. Carefully drop each ball into the soup right after forming it.
Allow the soup to cook, uncovered, at a low simmer, for 45 minutes. Do not stir.
When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Carefully stir in the dill.
Ladle into bowls and serve.