In a bowl, mix matzo meal, eggs, water, vegetable oil, salt, black pepper, and dill to form a dough. Refrigerate for 30 minutes.

Bring chicken broth to a boil in a large pot.

While the broth is boiling, form matzo dough into balls.

Once the broth is boiling, reduce heat to simmer and add matzo balls.

Cook for about 30 minutes until matzo balls are cooked through.

In a separate skillet, sauté carrots, celery, onion, and garlic until tender.

Add sautéed vegetables and remaining salt and pepper to the pot with broth and matzo balls.

Serve hot, garnished with fresh parsley.