Step 1

Combine all soup ingredients in a large pot with 1 tbsp kosher salt (reserve the 2 tbsp chopped fresh dill for later). If you're salt sensitive, you can start with 2 tsp salt, however please note that for the saffron flavor to shine here, you do need salt in the mix. I really recommend 1 tbsp if you're not watching your salt intake.

Step 2

Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.

Step 3

Reduce heat to a simmer (around medium heat). Let the stock cook uncovered for 60-90 minutes until the liquid reduces by a third and the stock is flavorful. Note: the olive oil may taste strange in the beginning, but don't fret. As the stock slowly cooks the flavors will meld, and that olive oil will give the broth some much-needed richness and depth.

Step 4

While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.

Step 5

While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.

Step 6

Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!

Step 7

When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes. No peeking! Keeping the pot covered will help the matzo balls become fluffy. Let the matzo balls simmer until they're cooked through. When they are fully cooked, turn off the heat and keep the matzo balls in the hot saffron water until ready to serve. If you won't be serving within an hour, remove the matzo balls from the pot with a slotted spoon and reserve (so they don't get mushy and fall apart).

Step 8

When the vegetable stock liquid has reduced by a third, strain the stock through a fine mesh strainer or cheese cloth into a large bowl.

Step 9

Separate out the carrots and celery from the cooked vegetables and herbs.

Step 10

Rinse the pot and pour the stock back into the pot. Add the carrots and celery back to the stock along with 1 tbsp chopped dill. Adjust seasoning to taste, adding more salt if desired. Keep the stock warm till ready to serve.

Step 11

Serve 1-2 matzo balls per bowl; ladle the hot soup and vegetables over the warm matzo balls.