To make the matzoh balls, mix all dry ingredients and set aside. In a bowl, whisk the eggs and oil to combine. Add in the dry ingredients and gently mix. Refrigerate the mixture for 30 minutes. Once cool, portion into 24 small balls. In a large pot, bring water to a rolling boil and place in the balls. Cook for 5 minutes, or until soft and fluffy. Using a wire skimmer, remove the balls from the water and set aside.

To make the soup, combine the vegetables in a steam basket. Drizzle with a little olive oil and toss to coat. Steam over gently boiling water until tender, 5–10 minutes. Set aside.

For each serving, place about ¼ cup chopped vegetables (and the Thai paste, if using) in the bottom of a soup bowl. Add 2 cups chicken broth, then add 3 matzoh balls, a drizzle of olive oil, and sprinkle with dill. Serve immediately. Makes 8 servings.