Combine the eggs, salt, pepper and ginger in a china, glass or enamelware mixing bowl.
Beat well with a wire whisk or use a blender.
Beat in the oil, water, matzo meal and baking powder.
Chill the mixture for 30 minutes or longer, or chill overnight.
Bring a large quantity of salted water to a boil.
Shape the mixture into 16 balls and drop them into the water.
Simmer for 30 minutes.
Serve in hot chicken stock/soup.