First, gather your ingredients. In a large bowl, combine the first five ingredients: whisked eggs, vegetable oil, seltzer, matzah meal, and kosher salt. Mix them well until fully incorporated.
After mixing, cover the bowl with plastic wrap and refrigerate the mixture for about one hour. This step is crucial as it allows the flavors to meld and the matzah meal to absorb moisture.
Once chilled, wet your hands to prevent sticking, then scoop about one teaspoon of the matzah mixture and roll it into a ball.
Bring a large pot of lightly salted water to a boil. Gently drop the matzah balls into the pot. Reduce the heat to a simmer, cover the pot, and let them cook for about 15 minutes.
While the matzah balls are cooking, heat the chicken stock over medium heat. Add the diced carrot and celery to the stock. Allow the vegetables to cook until tender.
Once the vegetables are tender and the matzah balls are ready, carefully add the cooked matzah balls into the pot of chicken stock.
Finally, taste the broth and adjust seasoning if necessary. If you want to add a touch of brightness, sprinkle some fresh dill on top before serving.
Serve the soup hot and enjoy the comforting flavors.
