Mix all the ingredients in order leaving the water to the end. Mix well after each ingredient, especially the eggs. Make sure there are no pockets of un-mixed matzo meal.When adding the boiled water, mix them in quickly so the eggs would not get cooked in the heat. Leave to cool for 30 minutes. The mix will get denser and less liquidy.
Boil lots of water in a big pot. Fill the pot a little over half way as the water level will raised when adding the balls.
When boil, turn the heat down and add 1/2 - 1 tsp salt and some chicken soup powder to taste.
With lightly wet hands, make balls out of the dough, roughly the size of a golf ball, and drop into the water.
Cook on medium-low heat for 10-15 minutes. The balls will float and expend. Flip lightly with wide slotted mixing spoon (large spoon with holes).
When done, using the slotted spoon, take out the balls into a serving bowl.