In another small mixing bowl, use another fork to mix together the eggs oil, stirring briskly to make sure they are well blended.
Pour egg mixture into the dry ingredients, and add minced dill or parsley. Mix all ingredients together with a fork until just combined.
Put matzo ball mixture in the refrigerator and let rest for 30 minutes.
While your broth or water is warming, form the chilled matzo ball mixture into 1-inch balls.
When your broth or water boils, reduce heat to a simmer and drop the matzo balls gently into the liquid. Cover the pot with a lid and let the balls cook for 30-50 minutes until fluffy and soft.
Serve two or three matzo balls per bowl with hot chicken soup ladled over them.