• Sautee peas and carrots with soy sauce, sesame oil, and olive oil in a pan. Cook until cooked through.
  
• In a large bowl beat eggs.
• Add sesame oil, olive oil, soy sauce, and seltzer.
• Add ginger, garlic powder, and salt.
• Mix well.
• Add matzah meal. Mix thoroughly.
• Add in peas and carrots mixture. Stir thoroughly.
  
• Cover with cling wrap and refrigerate for ½ hour to 1 hour.
• Bring a large pot of water to a boil.
• Moisten palms with water and form the matzah mixture into balls of about 1 inch.
  
• Place matzah balls in boiling water.
  
• Reduce heat to low, cover, and allow to simmer for 30 minutes.
• Remove with a slotted spoon and either serve in soup or continue below.

If serving without soup

• Place boiled matzah balls onto a baking sheet. Broil in oven for about 3 minutes or until the balls have a crispy exterior but are not burned.
• Flip and broil the other side.
• Serve with soy sauce or sweet chili sauce.