Vegan matzoh ball soup

from Vegan with a Vengeance by Isa Chandra Moskowitz

serves 8

• 1 1/.2 c matzoh meal
• 3/4 tsp salt, plus extra for boiling water
• 3/4 tsp black pepper
• 1 12 oz package firm silken tofu (like Mori-nu)
• 8 1/2 cups rich vegetable broth
• 1/4 c plus 2 Tbs extra-virgin olive oil
• 1 carrot
• parsley (optional)
  
• handful fresh dill, coarsely chopped

1. In a mixing bowl, combine matzoh meal with salt and pepper.  Set aside
2. Crumble the tofu into a food processor.  Add 1/2 c vegetable broth.  Puree until smooth.
3. Add the oil and blend again.
4. Mix the tofu mixture with the matzoh meal. 
   
5. Grate half the carrot into the mixture and mix.  Can also add parsley.
   
6. Cover bowl and refrigerate at aleast 1 hr, and up to overnight
   
7. Bring pot of generously salted water to a boil.
8. Form mixture into balls.  When all prepared, drop into boiling water .
9. Cover pot and don't peak for 40 mintues!
10. For lighter matzoh balls, turn off the heat but lit the balls sit in hot water for another hour.
11. When ready to serve, heat the vegetable broth in a separate pot.  Add grated carrot and dill.
12. Combine broth and matzoh balls in soup bowl.