In a large mixing bowl, combine matzo meal, eggs, salt, and water to create a sticky dough. Refrigerate for 30 minutes.

Wet your hands and roll the chilled matzo mixture into golf ball-sized balls.

In a pot over medium heat, bring chicken broth to a gentle simmer. Add carrots and celery; cook until tender.

Drop the matzo balls into the simmering broth. Cover and cook for about 20 minutes until they puff up.

Stir in parsley and dill just before serving.