To make the matzo balls:
Combine the matzo meal, eggs, water, olive oil, onion powder, garlic powder, dill weed, salt, and baking soda in a medium mixing bowl. Mix thoroughly. Cover the bowl and place in the refrigerator for 30 minutes to set the mixture.
Once matzo ball mixture is ready, in a large pot bring 10 cups of water or broth to a boil.
Using a cookie scooper or small spoon, scoop out mix and roll with wet hands to make a one-two inch ball (this prevents the mixture from sticking to your hands).
Slowly place into the boiling water. Once all of the matzo balls are in the pot, reduce to simmer and cook for 20 to 30 minutes, covered. The matzo balls should be soft all the way through (use a fork to test).
Once cooked, turn off the heat and set aside.
While the matzo balls simmer, heat a 4 quart pot with the remaining olive oil on medium high. Add the onion, carrots, and celery and sautee for 5-7 minutes or until onion is translucent. Do not brown the vegetables. Add the garlic, bay leaf, and turmeric, and saute for 30 seconds to one minute until fragrant.
Pour in the broth and 2 cups water. Simmer for 20-30 minutes until vegetables are soft and the broth is flavorful. Adjust the salt and spices to your liking.
Once the broth is ready turn off the heat and remove the bay leaves.
Slowly spoon in the matzo balls into the broth using a slotted spoon. Toss in the fresh dill and let the soup cool down for a few minutes before serving.
Salt and pepper to taste.