Beat eggs thoroughly. Add salt and oil and beat again. Add water. Beat again. With spoon, slowly pour in matzo meal and stir thoroughly. Refrigerate for at least one hour.
4 qts. water
1 tbsp. salt
Boil water and salt in large kettle. Do not use aluminum kettle or balls will turn dark. Test water by dropping small amount of batter into it; if the batter disintegrates, it needs a bit more matzo meal. If it stays together, it is alright.
Measure 2 tablespoons of batter in a wet hand form into balls. Drop into rapidly boiling water for 30 minutes. Put lid on kettle, but leave a slit for steam to escape. Dip out with a slotted spoon. Pour a small amount of the liquid over the matzo balls.
Do not store in aluminum. Balls can be frozen or left in the refrigerator for a day. When put in soup, allow them to simmer in the soup for 15-20 minutes. They shrink when cold but will inflate again as they are warmed and put into liquid.
