This adaptation makes the matzo balls come out wonderfully light and fluffy, as opposed to dense and chewy when made with eggs. I plan to get a from-scratch recipe some day that allows me to use whole-wheat matzo meal instead of the refined stuff in the mix, but for convenience this recipe can't be beat.
Combine broth mix and 9 cups water in soup pot and place over high heat.
Combine gluten with matzo ball mix, then stir in oil mixed with 1/2 cup water.
When broth comes to the boil, reduce heat to medium-low and drop in bits of matzo mixture that you have formed into 1" balls with your hands. Cover and allow to boil lightly for about 5 minutes. Add chopped vegetables, cover and simmer for about 20 minutes more. May be kept warm over VERY low heat until ready to serve.