Mix oil and eggs together in a medium bowl. In a small bowl, combine matzo meal and salt, then mix into the oil-egg mixture. When well blended, add soup stock or water.
Cover and place mixture in the refrigerator for at least twenty minutes.
Form the mixture into golf-ball sized balls.
Using a two or three quart pot, bring salted water to a brisk boil. Reduce heat, then gently drop balls into simmering water.
Cover pot and cook 30-40 min.
While they're boiling, prepare another pot of soup (traditionally chicken, but I use veggie stock). Once the matzo balls are done cooking, use a slotted spoon to transfer them from water to soup pot. When ready to serve, allow soup to simmer for about five minutes.
Serve with carrots and parsnip, or similar root vegetables. Garnish with parsley, of course.