Step 1

In a bowl, whisk together matzo meal, cornstarch, baking powder, (optional) garlic powder, salt, and pepper.

Step 2

Pour in water, oil (or melted butter), and applesauce. Mix everything together until evenly combined.

Step 3

Cover this mixture and place in the refrigerator for at least 1 hour, or up to a few hours. This step is important as it allows the mixture to firm up and the matzo meal to become evenly hydrated. If you skip this step, the matzo balls may not hold together as well when they are cooked.

Step 4

While the matzo ball mixture chills, you can get the soup started.

Step 5

Heat oil in a pot over medium or medium-high heat until it glistens.

Step 6

Add diced onion and sauté for 3-5 minutes, or until translucent.

Step 7

Add celery and carrot and sauté for another 3-5 minutes.

Step 8

Pour in chick'n style vegetable broth, add in bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for at least 20 minutes — but you can keep it at a low simmer for as long as you like until ready to serve.

Step 9

Note: I prefer to cook the matzo balls in a separate pot of water and add them to the soup when ready to serve. This allows the soup broth to stay nice and clear. If you choose to cook the matzo balls directly in the soup, the broth will become cloudy from the starches in the matzo balls.

Step 10

When you are ready to cook the matzo balls, bring a pot of salted water to a boil, then reduce to the heat to LOW or MEDIUM-LOW to establish a *very* gentle simmer. It should be on the verge of not simmering at all. Important: Egg-free matzo balls are more delicate than traditional ones, and they may start to fall apart if cooked at a full rolling boil. Keep an eye on the pot and adjust the heat as needed so it is just *barely* simmering.

Step 11

Portion the mixture out and roll into balls. You can lightly grease your hands to keep the mixture from sticking. Aim for roughly the size of ping pong balls. (I like to use a 2 tablespoon cookie scoop for ease.) The matzo balls will expand as they cook, so resist the urge to make them too big at this stage.

Step 12

Gently lower the matzo balls into the simmering water. Let them simmer for 10 minutes. Again, adjust the heat as needed to keep the water just barely simmering. The matzo balls will begin to float as they cook, indicating they are almost done.

Step 13

Use a slotted spoon to lift the matzo balls out of the water and onto a plate or tray. Let them cool for at least 5-10 minutes — this will allow them to firm up a bit more on the surface. From there you can add them to your soup. They can also be made ahead of time and reheated in the soup later.

Step 14

Give the soup broth a taste and add more salt and pepper as needed. Just prior to serving, stir in the fresh chopped parsley and dill. Squeeze in fresh lemon juice to brighten everything up.

Step 15

Place matzo balls in the simmering soup to gently reheat for about 5 minutes before serving.

Step 16

To serve, garnish each individual bowl with fresh chopped dill and/or chives. Enjoy!