Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.

While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder, and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.

While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.

Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!

A note about saffron: Invest in good quality saffron. I say invest because saffron can be very pricey. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. Imitation saffron often sold in a bag under the name "American Saffron" or "Mexican saffron," do not impart the flavor of true saffron-- in fact, they have no flavor at all and are used mostly to color foods. I don’t recommend the bag full of saffron that costs $5… it’s not the stuff you want, and it won’t give you the flavor you need.