"bloom" the flax seed in warm water. Let the flax seed soak up the water until it becomes viscous
Mix together the dry ingredients for the matzo balls in a mixing bowl
add in the water, flax seed, oil, garlic, and herbs
Mix the matzo ball dough by hand until it can form shapes. If it is too wet, you can add more matzo meal. If it is too dry add more water.
Form the dough into balls . Dip your hands in water to help form the balls. You want to shape them and roll them between your hands. Try to make the smooth. If the aren't perfectly smooth, cracks will form when you cook them. You should get 12 to 18 balls. Place them on a plate or cookie sheet and refrigerate for 30 minutes
Heat the vegetable broth in a large deep pot. When it comes to a boil whick in the bouillion Add in a little salt and taste.
Place the matzo balls in the boiling broth. Bring the broth back to a simmer. You don't want a hard boil or it may break them apart. Simmer for 20 to 25 minutes.
In a separate pan, saute the vegetables in a little olive oil. You just want them to be slightly cooked, not all the way through. Strain them after to remove excess oil and juices. This can be done before or while the matzo is boiling
Add the vegetables and herbs to the soup and season.
To serve, place 3 balls in a bowl and ladel the soup and vegetables around. garnish with parsley and/or herb sprigs