How can you make eggless matzoh ball soup?!

How can you make eggless matzoh ball soup?

I use a mix that has matzoh meal which the directions say to add 2 eggs to, and a packet of seasoning for the soup. The egg and meal mixture is rolled into balls and dropped into the boiling soup which almost instantly solidifies the balls by hardening the egg. Since I do not eat eggs anymore, last time I tried substituting vegetable oil hoping the matzoh meal might still hold on its own...which of course it didn't. What is a good vegan substitute for holding the matzoh balls together in boiling water? The more common and cheap the ingredient, the better.