Beat the eggs, oil, seasoning and water, then tip in enough matzah meal to make a thick mixture. Add the boiling water, mix well and leave to stand for at least an hour.
Put some oil on a tray and roll the mixture into balls about the size of large walnuts. Bring a large pan of water and chicken stock to a rapid boil. Drop in the balls, lower the heat and simmer, half covered for about 30 mins. Allow to cool then remove from the stock. Re-heat separately and add to the soup when serving. Don’t re-heat the balls in the chicken soup.
For the chicken soup
Put the chicken into a large pot with all the ingredients, cover with water and bring to the boil. Reduce heat to a simmer and cook for 1 hour.
Take off any scum that has risen to the surface and then carefully strain the liquid through a sieve or colander, lined with muslin. It is important to do this slowly so that only the clear liquid goes through. Any of the cloudy chicken stock can be reserved to cook the knaidlach.
Leave the chicken to cool slightly, then remove from the bones, discarding the skin and chop into chunks. Put the chopped chicken into the soup and add the cooked dumplings, a couple of sprigs of dill and serve in nice big soup bowls.