Matzo Ball Soup With Vegetables

Whisk together oil and egg substitute with a fork or a small whisk. Add matzo meal, salt, dill and water and mix until a sticky dough forms. Cover and place in refrigerator for 10 to 15 minutes to stiffen.

Bring 3 quarts of water to a boil in a large pot.

Meanwhile, remove matzo mixture from refrigerator and form into small balls, about an inch in diameter. Wet hands to prevent sticking.

Drop balls into boiling water. Reduce heat to medium and cover. Boil matzo balls gently for 30 to 40 minutes, until cooked throughout (cut one open to check).

Wash each of the vegetables. In a medium pot, place carrots, celery and fennel, then add broth. Bring to a boil, lower heat, and gently boil until vegetables are soft, about 15 minutes.

Stir in scallions, black pepper, and cooked matzo balls and serve.