Place first six ingredients in a large mixing bowl. Mix well. After mixing cover and refrigerate for one hour.
Fill a large pot with the broth, dill and grated carrot. Bring to a boil. After it boils, reduce to a simmer.
Take the matzo mixture out of the refrigerator and gently make 1-inch balls by hand (be sure to wet your hands before forming balls). Slowly add the balls to the hot broth. Cover and cook on low for about 30 minutes.
Do not remove the lid during cooking!
After cooking, turn off heat and remove cover. Let stand for 10 minutes before serving. Garnish with parsley if desired.

2 tablespoon vegetable oil
1 tablespoon egg replacer (whisk with water per product instruction)
2 tablespoons ice cold water