In a medium bowl, beat together eggs and oil, then add matzo meal and salt. Mix until combined and refrigerate for 30 minutes to allow the matzo meal to absorb the moisture.
In the meantime, bring the chicken stock to a boil. Add carrots, celery, parsley, and dill and reduce to a simmer.
Take the matzo mixture out and using wet hands (so it doesn't stick to you) form into 16 1-inch balls.
Add the matzo balls to the simmering stock, one at a time. Simmer for 35-40 minutes - until they are cooked through.
When the matzo balls are cooked, add the shredded chicken to the pot.
Enjoy! You can add additional dill and parsley on top if needed!