Source: Pesach Cookbook from Herzlia High School, Cape Town South Africa, (Sylvia Wolman)

Beat egg yolks well. Add 1/2 of the water, oil and matzah meal. Season wioth a pinch of sugar, salt, pepper and cinnamon. Mix well.

In a separate bowl, whip egg whites till stiff. Fold in other portion of ingredients. Refrigerate both mixtures for 1 hour.

Prepare a large pot of boiling salt water. With damp hands, form a small ball of the egg yolk mixture, then surround it with the egg white mixture. Drop into pot of salted water, cover and cook for 20 minutes.