Vegetarian Matzo Ball Soup

Name: Vegetarian Matzo Ball Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Middle Eastern
Ingredients: 1/2 pound carrots ((about 3 medium carrots) sliced into 1/2 inch chunks); 1/2 pound celery ((about 5 stalks) sliced into 1/2 inch chunks, including leaves); 1 onion ((rinsed and halved, skin on)); 1 leek, sliced and cleaned ((white and light green parts only)); 1 bunch fresh dill + 2 tbsp chopped fresh dill, divided; 1 bunch fresh parsley; 2 bay leaves; 10 whole peppercorns; 6 whole cloves ((spice cloves, not garlic)); Pinch saffron threads; 2 tablespoons good quality extra virgin olive oil; Sea salt; 2 large eggs; 2 tablespoons avocado oil; 1 tablespoon seltzer water; 1/2 cup matzo meal ((see notes for gluten free option)); 1/2 teaspoon baking powder ((if making for Passover make sure the brand is certified KFP)); 1/8 teaspoon salt; 1/8 teaspoon garlic powder; 1/8 teaspoon onion powder; 1/2 tablespoon chopped fresh dill; Pinch of saffron threads