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Lightly beat the eggs in a bowl.
Add the sparkling water and Evoo. whisk together for another 15–30 seconds until combined.
Add the ground matzah and gently mix until just combined — be careful not to overmix. Cover and refrigerate for at least 40 minutes.
Bring a pot of salted water to a boil, then reduce to a gentle simmer. With wet hands, form small balls (they will double in size) and drop them into the water.
Cover the pot and cook for about 40 minutes. Keep the water at a gentle simmer — never let it boil, or the matzah balls can break apart.
Place the chicken frames in a large pot and cover with water. Bring to a boil and cook for about 1 hour, skimming off any impurities that rise to the surface.
Add the parsley, carrots, leek, onions, bay leaves, salt, and white peppercorns. Reduce to a gentle simmer and cook for another 3 hours.
Add the dill, cover, and cook for a further 30 minutes.
Strain the soup for a clear broth. Serve with matzah balls and finish with fresh dill.