Step 1

Matzo Balls: In a medium bowl, whisk the chickpea flour, psyllium husks,  baking powder and dill. Add the water, olive oil and parsley, stirring until completley blended (the dough will be moist). Let stand at least 15 minutes.

Step 2

Soup: In a large pot, heat oil over medium-high heat. Add onions, carrots and celery and cook, stirring, for 5 to 6 minutes or until softened. Add pepper and optional cloves; cook and stir 30 seconds longer.

Step 3

Stir in broth ; bring to a boil. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes or until carrots are very soft. Season to taste with salt.

Step 4

While soup simmers, roll the dough into small balls (I use my small cookie scoop to portion), placing on a plate or piece of parchment paper.

Step 5

Return soup to a low boil and add the matzo balls. Cook for 5 to 6 minutes until balls have risen to surface and appear firm.

Step 6

Ladle soup into bowls and sprinkle with parsley. Serve immediately.