1. Make the broth: In a pot large enough to hold the chicken, add the oil. Brown it over medium heat. Add the carrots, celery and onion. Season the vegetables generously with salt and pepper. When the vegetables become translucent, 3-5 minutes, push the 2 cloves into one of the chicken thighs and add it to the pot, along with 6-7 cups of water to cover the meat. Bring to a gentle simmer and skim the surface with a ladle. Discard any oil or “scum”. Sprinkle with a pinch of salt, cover and lower the heat to finish cooking the chicken slowly.
2. Make the matzo balls: In a large bowl, beat together the eggs with 1 teaspoon salt. Then, whisk in the soda water. Mix in the matzo meal, curry powder and ½ teaspoon freshly ground black pepper. Mix to combine and refrigerate for at least 2 hours and up to 6 hours.
3. Form and cook: Use your hands to mix to blend the ingredients. Roll into medium balls. The mix should yield 12-15 large ones. Bring a medium pot of water to a rolling boil and season with salt. Use a slotted spoon to submerge the balls into the water and simmer until firm and cooked 15-18 minutes. Remove and drain on a kitchen towel.
4. The soup: After about 1-1-1/4 hours at a gentle simmer, taste the chicken soup and adjust the seasoning. Use a large spoon and a pair of tongs to remove the chicken, Transfer to a baking sheet or other flat surface and allow it to cool for a few minutes. Take the breast and thigh meat off the chicken taking care there are no bones. Break into bite-size pieces. Season the meat with salt and pepper. Set aside. Keep the broth and vegetables in the same pot.

Finish: Drop the matzo balls into the broth with the vegetables and bring it back up to simmer. Add the chicken. Stir in the dill. Taste for seasoning.  Serve bowls of the soup with meat, vegetables and matzo balls in each.