1. Prepare the matzo balls. In a medium bowl, whisk together whole eggs, oil, broth, and dill. In another medium bowl, mix the matzo meal, salt, pepper, and onion powder, then add to the first bowl and stir gently just to combine; do not overmix.
2. In a third medium bowl use an electric mixer on high speed to beat the egg whites to firm peaks. Fold about one-quarter of the beaten egg whites into the matzo meal mixture. Add the remaining whites and fold just to combine; do not overmix. Refrigerate, covered, until firm, at least 2 hours and up to overnight.
3. About 2 hours before you want to serve the soup, add 1 gallon of water to a large pot and bring to a boil over high heat. While water heats, wet your hands and form 12 matzo balls from the refrigerated mixture, about 1 1/2 inches in diameter (Re-Wet your hands if the mixture begins to stick).
4. Carefully drop matzo balls into the boiling water, adjust heat to mediumlow, partially cover pot, and simmer until matzo balls are tender all the way through when pierced with a paring knife, about 80 to 90 minutes.
5. About 10 minutes before serving, prepare the soup. In a large pot bring broth to a strong simmer over medium-high heat. Add carrots, adjust heat to medium low, and simmer until carrots are tender, about 5 minutes. Add salt, pepper, dill sprigs, and parsley and stir to mix. Taste the soup and adjust seasoning if needed with additional salt and pepper.
6. To serve, use a slotted spoon to transfer two matzo balls to each of six warmed soup bowls. Ladle hot broth over the matzo balls, distributing the carrots evenly.
Source: Hannaford fresh Magazine, January - February 2012