In a small bowl, mix eggs with the melted margarine. Stir in matzo meal, parsley, salt, pepper and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
Bring chicken stock and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering stock. Cover and cook for 30 to 40 minutes.