In a large bowl, whisk together the eggs, water, oil, and salt. Add the matzah meal and baking powder and mix just until combined. Be careful not to overwork the mixture. Cover and refrigerate for 30 minutes.

Meanwhile, fill a medium pot with water or chicken stock. Season generously with salt and bring to a boil over medium-high heat. If using water, you can add 2 chicken bouillon cubes to flavor the matzah balls.

Using wet hands, roll the matzah ball mixture into about 20 walnut-sized balls; they will expand during cooking. Carefully lower them into the boiling water. Cover the pot, bring it back to a gentle boil, then reduce the heat to a simmer and cook for 40 to 50 minutes. Do not open the lid during cooking.

To serve, ladle hot beef broth into individual bowls and add the matzah balls.