Beat eggs, oil (I prefer the oil over chicken fat) and salt together. Whisk in water. Mix matzo meal and salt together, add to egg mixture and mix well.

Cover, refrigerate for two hours or until firm.

Using a scooper, make even sized balls, using wet hands to prevent sticking.

Bring large pot of water to boil. Add matzo balls. Simmer for 25 minutes. They will swell and bob to top. Transfer gently to the soup. You could add them directly to the soup. I prefer to cook them separately.