Soak the saffron threads in a small bowl with a few tablespoons of warm water for about 10 minutes.
In a mixing bowl, whisk together the eggs and olive oil until well combined. Slowly add the soaked saffron along with its liquid.
Sprinkle the matzo ball mix into the egg mixture and stir gently until just combined.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Wet your hands and scoop about a tablespoon of the mixture into your palms, rolling it into a ball.
Bring a large pot of salted water or broth to a gentle boil and carefully drop the matzo balls into the pot.
Cover and simmer for about 20-25 minutes or until fluffy and cooked through.
Using a slotted spoon, remove the matzo balls and serve in soup, garnished with carrot slices and parsley.
