For the soup:
8 cups store-bought chicken broth
2 boneless, skinless chicken breasts, chopped
3 carrots, chopped
3 celery stalks, chopped
1 tbsp fresh parsley leaves, chopped
Sea salt, to taste
Black pepper, to taste
1. To make the matzos, start by stirring together the eggs, seltzer, oil, dill, salt and pepper. Add in the matzo meal until a wet dough forms. Cover with plastic wrap and allow to chill in the refrigerator for 30 minutes.
2. Bring a large pot of salted water to a boil to cook the matzos. In the meantime, to make the soup, add all the ingredients except the parsley to a large pot and bring to a simmer. Cook until the chicken is done and the vegetables are tender, approximately 20 minutes. Once the matzos have chilled, wet your hands and form the dough into 1" diameter balls and drop into the boiling water.
3. Wet your hands in between each matzo ball to ensure the dough does not stick to your hands. Do not overwork the dough or your matzo balls will be tough. Be careful not to overcrowd the pot with the matzos since they will double in size while cooking. Cover the pot and cook for 20 minutes.
4. Once the matzo balls are done, remove them from the pot with a hand-held strainer and place into the soup pot. Taste the soup and check for seasoning. Add the parsley and serve immediately.