SOUP

Heat evoo in a large pot over medium heat. Add onion, carrot, celery, kohlrabi, ginger and garlic to pot. Cook vegetables for 5 to 10 minutes, until lightly browned. Add water, bay leaves, dill, parsley, salt and pepper. 

Reduce heat to low, cover, and cook on a low heat for at least one hour.

Remove from heat and discard solids. Taste and adjust seasoning with salt and pepper. Set aside.

MATZO BALLS

In a medium mixing bowl beat eggs, evoo, salt and harissa with a fork for 30 to 60 seconds.

Add matzo meal and seltzer and mix together until just combined. Cover and place in refrigerator for 30 minutes.

In a medium-sized pot bring 3 quarts of well-salted to a rolling boil. Reduce heat to a simmer.

With wet hands, form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands. Drop matzo balls carefully into simmering salt water one at a time. Cover the pot and cook for 20 minutes.

Carefully transfer matzo balls to warm soup, keep hot until ready to serve.