1. In a bowl combine matzo meal, baking powder and salt.
2. In a large measuring cup add oil and eggs and beat with a fork till combined.
3. Add oil mixture to dry ingredients and stir till combined. Add cheese and mix until it is evenly incorporated. Refrigerate for at least 45 minutes.
4. Remove from fridge. Coat your hands with a thin layer of oil and form half-inch round balls, drop them into hot soup (see below!) and cook for 15–20 minutes.