Blend oil and eggs. Add matzo meal and salt. Blend well. Add water and mix well. Cover and refrigerate for 15 minutes. Form one-inch balls and drop into simmering stock (I'd recommend freshly made chicken soup!). Cover pot. Cook 30 to 40 minutes.
This recipe is from a 1996 box of matzo meal by Manischewitz ® Company [Jersey City, New Jersey]. I think it's the only recipe that makes perfect matzo balls every time. I usually have to make three times this recipe for enough matzo balls for a 10-12 quarts soup pot.
Did you try it? Did you like it? E-mail me at SqueakyChu@hotmail.com with your comments...