1. Beat eggs and 2 tablespoons oil in bowl with fork; add matzo ball mix, stirring with fork until smooth. Refrigerate 10 minutes.
2. Meanwhile, heat remaining 1 tablespoon oil in saucepan over medium heat. Add onion, carrot and celery; cook 3 to 4 minutes, until tender. Add broth and pepper; bring to a boil.
3. Stir dill into matzo mixture; shape by level tablespoons into 18 walnut-size balls, dropping each into hot broth during shaping. When broth returns to a boil, reduce heat and simmer 15 to 18 minutes, until matzo balls have doubled in size and are cooked through. Makes 4 servings.