In a mixing bowl, mix together eggs, oil, and salt. Add matzoh meal mixing well.

Refrigerate for 2 hours, covered.

With wet hands, roll dough into walnut-sized balls. Drop into the salted, boiling water.

When all matzoh balls are made & in water cover tightly and cook for 40 minutes. Do not uncover during this process.

Shut off heat and let cool for one-two hours keeping the lid tightly closed (don't peek!). This makes for very fluffy balls. They are now ready to add to the chicken soup.

This makes 12 balls.