Beat eggs with salt and pepper. Mix in oil and water. Stir in matzo meal and refrigerate for 1 hour. In a large pot bring 2- 1/2 quarts of water and 1 tsp. salt to a boil. Wet hands and form balls. Drop into boiling water and cook covered for 30 minutes. NO PEEKING!!!! Drain with slotted spoon and serve in hot soup.
Note: I always double the recipe because my family just adores them. The secret is NO PEEKING!!!!
