First, make your beet broth. Heat a large stockpot over medium heat and add oil. Add onions and a pinch of salt and saute for 7-8 minutes, or until translucent. Add beets and celery and saute for 3 more minutes.

Then add tomato paste, paprika and cumin and remaining salt and stir to combine. Add broth and bring to a boil. Lower to a simmer, cover, and simmer for 40 minutes, or until beets are just tender.

While your soup is simmering, make the matzo ball batter. In a large bowl, mix together the eggs oil and seltzer. Then add matzo meal and kosher salt, and just mix to combine. Do not overmix. Refrigerate 20 minutes.

Then, make your meat filling. Combine all ingredients in a large bowl.

When your matzo ball mixture is ready, time to assemble! Take a spoonful of the meat mixture (I used a flat tablespoon or heaping teaspoon) and press matzo ball mixture around the meat to cover completely in a layer. Repeat until you use all the matzo meal, you will have extra meat you can use for meatballs or burgers. Makes 14-16 balls.

Stir in the lemon juice and sugar into the beet broth. Then add the matzo balls in a single layer and cover. Simmer for 30-40 minutes until balls are floating and cooked through. Resist the urge to peek before 30 minutes! Season with salt or lemon to taste, and serve with dill. Can be made up to 5 days ahead of time.