Stir together eggs, oil, and vegetable stock in a small bowl. Add matzo meal, dill, and salt. Stir until evenly combined. Cover and refrigerate 15 minutes to 8 hours.

Bring large pot of water to a boil; add a dash of salt. Using oiled hands, form dough into 12 1-inch balls.

Drop the balls one at a time into the boiling water. Reduce heat and simmer for 30 minutes.

While matzo balls are simmering, make soup by adding all broth ingredients and bringing to a boil.

Reduce heat and simmer for 20 minutes.