vegetable -- I've seen egg-free matzos here. (Btw -- they are excellent lightly toasted with margarine.) Does your family make their own matzo?
Here's a recipe I found for vegan matzo ball soup (from here http://www.vegsource.com/talk/recipe...ges/73666.html
Matzo Ball Soup
Ener-G Egg Replacer for 1 egg (or 2 Tbs potato starch + 3 - 4 Tbs water)
1/2 tsp salt
1 tsp salt
1/2 cup matzo meal
2 Tbs unsalted margarine
1 tsp vegetarian "chicken" bouillon powder
2 quarts of vegetarian "chicken" broth (such as Imagine's NotChicken Broth)
Beat egg sub well.
Mix margarine with the 1 tsp bouillon powder.
Mix egg sub, matzo meal, 1/2 tsp salt, and the flavored margarine.
With oiled hands, roll the mixture into small balls.
Chill balls in the refrigerator for 1 hour.
Bring a stockpot full of water to boil. Add 1 tsp salt.
Drop balls gently into boiling water. Cover.
Cook on gentle boil for about 20 minutes.
Do not uncover during cooking or they will become tough.
Bring "chicken" broth to a boil. Turn down to simmer.
Transfer matzo balls to the simmering stock.