In a large bowl, combine the eggs, olive oil, water, matzo meal, garlic, cilantro, and salt. Add a few grinds of pepper. Using a whisk or wooden spoon, gently mix to incorporate all the ingredients.

Cover the bowl and refrigerate for at least three hours.

When the matzo mix is firm to the touch, remove it from the refrigerator and shape it into 10 to 15 balls about the size of ping-pong balls. Rinse your hands between forming each few balls to prevent them from sticking. Lay the matzo balls out on a flat surface coated with wax paper.

Fill a large skillet halfway with lightly salted water and bring to a boil over high heat. Use a large spoon to gently lay the matzo balls into the water in a single layer.

Cover the pan and reduce the heat to medium-low. Cook until the matzo balls have expanded and are firm to the touch, approximately 45 to 50 minutes. Use the matzo balls immediately or let them cool and refrigerate for up to three days.

While the matzo balls are chilling in the refrigerator, heat 2 tablespoons extra virgin olive oil in a large saucepan or soup pot over medium heat. Add the onions, carrots, and celery and sauté until tender, about 5 minutes.

Add the thyme, bay leaf, parsley, garlic, tomato paste, tomatoes, saffron, cayenne pepper, potato, and salt. Add 2 containers of fish stock. Bring to a boil, reduce the heat to medium and simmer, covered, approximately 35 minutes. Once potatoes are almost cooked through, add in the fish. Remove soup from heat when fish is cooked through and potatoes are softened completely. This will take roughly 45 minutes.

Spoon soup into desired amount of bowls. Top with 2 matzo balls and enjoy!