In a mixing bowl, whisk together 2 eggs, 2 tbs vegetable oil, 1 tsp salt, ¼ tsp black pepper. and 2 tbs soda water. Mix in ½ cup fine matzo meal. Cover and refrigerate 30 minutes.

Bring a large pot of salted water to a boil and reduce to a simmer. Using wet hands form small balls (2-3cm in diameter) by dropping spoonfuls of the batter into the palm of your hands and rolling them loosely into balls. Drop into the water one at a time. 

Add 1 carrot, sliced into thin rounds, cover and simmer for 30-40 minutes.

To serve: ladle some chicken stock into individual bowls, add a couple matzo balls, some sliced carrots, and garnish with fresh dill.

Serves 4.