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Whisk together the eggs, seltzer, oil, salt, and spices.
Stir in the matzo meal, cover and refrigerate for 1 hour. (If not using seltzer, add the baking powder with the matzah meal).
Optional: mix in the dill.
Bring a pot of water to a boil and add 2 tbsp salt.
Wet your hands and roll the mixture into evenly sized balls.
Drop into the boiling water.
Reduce to a simmer, cover the pot and let cook for approximately 40 minutes.
Remove with a slotted spoon and add to chicken soup.