1 Box matzo ball soup mix (e.g., Manischewitz)
9 C water
1/2 C Vital wheat gluten
2 Tbsp. oil
1/2 C water
2 Celery stalks
In a large pot (5 quart) put 9 C of water plus the broth packet that comes with the mix. Bring to a boil.
Meanwhile, in a medium bowl place the matzo (from the packet) and the vital wheat gluten and mix. Measure the 1/2 C water and add the 2 Tbsp. oil to it. Mix well with a fork and add to the bowl containing the matzo. Mix until it forms a ball, but then stop--do not overmix. Form approximately 25 small balls (more is fine). When the water is boiling add the balls, cover and boil lightly for 7 minutes.
Chop the carrots and celery into discs. After the 7 minutes add the vegetables and simmer, covered for 20 minutes. When those 20 minutes are up, cut one of the balls in half--if it is not done in the middle, continue simmering. It can simmer for a long time if the heat is low enough.
These come out light and fluffy, just as if eggs were used.
Variation: get a box of plain matzo ball mix (no soup) and double the amount of matzo balls (make both batchs of raw balls separately). Good for potlucks.