In a small bowl, mix all matzo ball ingredients together. Cover and refrigerate for half an hour.
Bring a large pot of salted water to a boil. Reduce heat. Wet hands and form matzo balls by dropping a small spoonful of batter onto your palm and rolling it into a loose ball. Drop into water one by one. Cover and simmer gently for 30-40 minutes. The matzo balls will grow considerably in size.
With about 10 minutes left on the matzo balls, bring your vegetable stock to a boil in a medium-sized pot and add the sliced carrot. If the stock is unsalted, salt to taste at this point. Once the matzo balls are finished, ladle them into bowls. Ladle broth and carrots over the top and garnish with a few pieces of dill. Serve immediately.
Enjoy!
Notes
Matzo balls can be stored for up to 48 hours in the refrigerator. To store, cool to room temperature, place in a single layer in an airtight container, and cover with room temperature cooking liquid. Store broth separately. Adapted from Smitten Kitchen.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/03/vegetarian-matzo-ball-soup-for-passover/