Whisk the eggs, vegetable oil, and chicken stock together in a large bowl. Stir in the salt, fresh dill, and fresh ginger followed by the matzo meal. Mix well to combine. Cover and refrigerate for at least 30 minutes, or until chilled (you may prepare ahead of time and chill overnight if necessary).
As the matzo ball mixture rests in the refrigerator, start making the soup. Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions start to soften and turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10 minutes or so, stirring often.
As the vegetables are softening, fill a wide, deep pan or stockpot with salted (add approximately 2 teaspoons). Bring to a boil over high heat.
With the vegetables softened, add approximately 3 quarts (12 cups) of homemade chicken or turkey stock and shredded chicken (optional) to the vegetables. Combine and bring to a boil. Immediately reduce heat to low, cover, and simmer as you finish preparing and cook the matzo balls.
With wet hands, shape the chilled matzo mixture into small balls about the size of a golf ball. Gently drop each ball into the pot of boiling water and repeat until all the dough has been used.
Cover the pot with a tight-fitting lid and reduce heat to medium-low. Cook the matzo balls undisturbed for about 30-40 minutes.
Transfer 2-3 matzo balls to a soup bowl filled with your homemade soup. Garnish fresh dill, salt, and pepper, to taste.