Vegetarian Matzo Ball Soup

This is vegetarian but not vegan, because the matzo balls won't hold together using an egg replacer, this recipe has eggs. Put distilled water into a pan that you would normally use for soup, or a bigger one if you are bringing to it to a Passover Seder. Bring the water to a boil. Add some parsley, enough to have it spread over the top of the water. Add some McKay's non-chicken broth powder and stir. Taste it after the broth has mixed with the parsley. Add more until it tastes like chicken soup (yes, it will taste like chicken soup even though it's only herbs!) Make matzo balls according to the recipe on the box. I used half as much oil to cut down on my oil consumption. Let the matzo sit in the fridge for about 20 minutes then form into 1" balls and drop into boiling (be sure it's boiling) non-chicken soup. Let the matzo balls cook for a while, depends on how big your pan is. Take out one and taste to see if the center is kind of rubbery and the outside is soft. When it's like that, it's done. See how much tasting you get to do?