In a medium mixing bowl, combine the dry ingredients.

In a small bowl, beat the eggs, olive oil and 1 tablespoon chopped dill.

Using a fork, combine the egg mixture with the potato crumb mixture until fully incorporated. Cover and chill in the fridge for 30 minutes. It will become more firm while it chills.

Scoop out 2 teaspoons and roll the mixture into matzo balls. Repeat until all the mixture is used. Set aside covered in the fridge until ready to cook.

In a large stock pot, heat olive oil with the onion and carrots over medium high heat. Season with salt and pepper and stir to combine. When the onions are almost translucent, add the garlic and stir to heat through.

Pour in the chicken stock and turn the heat to high until it comes to a boil.

Turn the heat to low and gently add the matzo balls to the soup. Cover and let simmer for 20-30 minutes until about double in size. They will float to the top when done.

Add the cooked chicken (optional) to heat through just before serving. Sprinkle the soup with the remaining chopped dill when you are ready to serve.