How could I not include my cousin Jeff’s kneidlach? This is a man who is so passionate about his family and food (fine line between the two!!!) that if he says they’re the best, then they’re the best!
In a bowl, whisk the eggs until smooth, then add the water, oil, salt and pepper, and whisk.
Add the matzo meal a little at a time, and mix until the ingredients are well combined. Cover and refrigerate for one hour.
Bring a large pot of salted (2 tablespoons salt) water to boil. Wet your hands and roll the mixture into golf-ball sized balls. Drop them into the boiling water. (I prepare all the balls first, put them on a plate and drop them into the boiling water together. This way all the kneidlach are cooked for an equal amount of time.)
Cover and simmer for about 30 minutes. When you see steam starting to escape from the pot, reduce the heat a little so that it’s still boiling, but not so vigorously.