Place 2 tbsp oil in bottom of soup pot. Sautee onions. Add chicken, season with salt and pepper and sear on both sides. Add water and bring to a boil, then reduce to a simmer.

Peel and slice carrots - set aside.

After chicken has been cooking for 45 minutes, make matzoh mix according to package directions (using 2 eggs and 2 tbsp oil) and let refrigerate for 15 minutes. (**Do not shape matzoh ball mix into balls yet.) After 15 minutes of refrigeration, shape and add matzoh balls to pot. Then add carrots and herbs. Let simmer for another 30 minutes.