Lightly beat the oil into the eggs. Stir in the salted matzoh meal, then the water/stock. Cover & chill the mixture for at least 20 minutes. Drop by teaspoonful into moderately boiling chicken soup. Cover & let cook for at least 40 minutes before uncovering/checking them.
Note: I tend to fold the meal into the eggs to introduce as much air into the mix as possible, because I like soft knaidelach. That's also why I keep them covered when cooking.