Tsukune Matzah Ball Soup

Place your chicken stock in a large pot and begin to heat it on the stove over medium heat. Sprinkle in salt until it's salted to your liking. Be careful not to over-salt- the meatballs have salt in them and remember you can always add more salt later.
When the stock comes to a boil, lower the heat to low and add the carrots and turnips. Cover the pot and set a timer for 30 minutes (you can move on to making the tsukune at this point). If the timer has beeped for the carrots and turnips while you are in the middle of forming the meatballs, check the carrots and turnips for done-ness. If they are perfectly cooked (still slightly firm but not mushy or crunchy), remove them from the broth with a slotted spoon and set aside. Keep the stock on low heat while you prepare the tsukune.
Prep and combine the first seven ingredients for tsukune into a large mixing bowl and mix until everything is well-incorporated. Using two small spoons (about 2" x 1"), scoop the mixture onto one spoon, then use the other to start forming a sort of egg-shaped meatball. Spoon the mixture onto each spoon, going back and forth until it looks smooth, then drop it into the stock. Continue this until all meatballs are in the pot. They will be ready when they start floating to the top- about 5 minutes.
When the meatballs are done, place the carrots and turnips back in, toss in the chopped dill, give it a good stir and serve immediately. I like to serve three meatballs per person.