Beat eggs with salt and pepper. Mix in oil and water. Stire 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.
