In a bowl, combine the matzo meal, eggs, water, and a generous pinch of salt. Mix until they form a soft, moist dough. Cover the bowl and let it chill in the refrigerator for at least 30 minutes.

In a large pot, pour in the vegetable broth and bring it to a rolling boil over medium-high heat. Chop the carrots, celery, and onions and add them to the boiling broth. Let them cook for about 5-7 minutes until tender and aromatic.

Wet your hands with a bit of water, take about a tablespoon of the matzo ball mixture, and roll it into a ball. Drop these into the boiling soup.

Reduce heat to low and allow the matzo balls to simmer gently for about 20 minutes until cooked through.

Ladle the soup into bowls, garnish with freshly chopped dill, and serve warm.