1/2 cup neutral oil, like canola
~3/4-1+ cups matzoh meal
1/2 tsp baking powder
~1 tsp salt
a handful chopped parsley
Whisk together the eggs and oil. Add as much matzoh meal as needed to make a texture somewhat like thick mud -- you want it to be just a bit too soft to mound on a spoon. If you favor firmer matzoh balls, add enough matzoh meal so that it is almost scoopable. The mixture will firm up upon standing. Stir in the baking powder, salt, pepper, and chopped parsley. Taste, and adjust seasonings as needed (it should be fairly salty). Chill for 10 minutes.
While the matzoh ball mixture is chilling, bring a large pot of salted water to a boil. Check the chilled mixture -- if it's not firm enough to just scoop after resting, add more matzoh meal. Shape matzoh balls of your desired size with a small ice-cream scoop, two oiled spoons, or oiled hands, and plop them directly in the simmering water. Turn the heat down just enough to maintain a simmer. Cook, stirring occasionally to rotate, for at least 30 minutes. Take a ball out of the pot and cut open, checking to see if the center is fully cooked, and no longer of a discernably different texture. Scoop out into a bowl, top with broth (preferably with carrots, parsnips and a bit of fresh dill), and serve.