In a large mixing bowl, combine the matzoh meal with the salt and pepper; set aside.

Crumble the tofu into a blender or food processor, add vegetable broth and oil; puree until completely smooth, using a rubber spatula to scrape down the sides as needed.

Mix the tofu mixture and grated carrot with the matzoh meal, making sure that everything is moist. Cover the bowl with plastic wrap and refrigerate for at least an hour and up to overnight. This will help hydrate the mixture and keep the balls firm and awesome.

Fill a large stockpot with enough water to fit all the matzoh balls with minimal touching, an 8-quart pot should do it. Bring to a boil, then reduce to a simmer. You should see lazy bubbles, not a rolling boil.

When you're ready to form the balls, have ready a sheet of parchment. Also have handy a wet rag to wipe your hands on between forming each matzoh ball.

Remove the matzoh mixture from the fridge. Wet your hands, then form into tightly packed, walnut-size balls. Really compress them, squeeze firmly until they hold together with no cracks. Place on the parchment.

When all the balls are prepared, lower them carefully into the simmering water, a few at a time, with a slotted spoon.

When all the balls are in the water, leave the lid ajar and simmer for 40 minutes. The matzoh balls will have floated to the top.

Prepare the broth: In a large pot, bring 10 cups of broth to a boil with carrots and celery. Boil to soften the veggies, about 20 minutes.

With a slotted spoon, carefully remove the matzoh balls from their pot and place two or three in each bowl. Ladle the broth over the matzoh balls so that they're covered only about halfway, making sure to include to carrot and celery. Garnish with many sprigs of fresh dill.