In a large bowl, combine the matzah meal, salt, and pepper. Add the eggs, olive oil, broth or water, and chives. Fold in seltzer water. Freeze the mixture for 30 minutes.
With wet hands, shape the mixture into 1 1/4-inch balls and place on a plate or tray. Return to the freezer for 10 minutes.
Meanwhile, bring a large pot of salted water to boil over medium-high heat.
Once boiling, drop the balls into the water. Cover and boil gently for 30 minutes until puffy and evenly colored. Using a slotted spoon, remove from the water until ready to serve.
Serve in individual bowls and add hot chicken soup. Garnish with parsley or dill, if using.