Combine chicken, chicken base, celery, onion, and 6 cups water in a large pot. Add Maggi seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 1 hour.

In a large bowl, mix eggs, oil, water, matzo meal, Maggi seasoning, salt, and pepper until just combined.

Oil hands and gently form round balls about the size of a golf ball. Be careful not to pack them too tightly.

Boil matzo balls in the stock for at least 45 minutes, or until cooked through and soft.

Divide matzo balls evenly between four bowls, allotting two matzo balls and two cups of stock per serving. Sprinkle with fresh dill and enjoy.