In a large mixing bowl, whisk together the eggs, water or chicken broth, and vegetable oil until well combined.

Gradually add the matzoh meal, salt, pepper, and garlic powder to the wet mixture. Stir until just combined; be careful not to overmix.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Fill a large pot with water and bring it to a gentle boil, salting the water for flavor.

With wet hands, shape the chilled mixture into small balls, about 1 inch in diameter.

Carefully drop the formed matzoh balls into the boiling water. Reduce the heat to a simmer and cover the pot.

Cook for 20-25 minutes until they expand and become fluffy.

After 25 minutes, check one matzoh ball for doneness; it should be light and airy inside.

Using a slotted spoon, transfer the matzoh balls to a serving bowl or directly into soup.