First, let's prep the matzah balls. In a large bowl, whisk together eggs, schmaltz/oil and seltzer.

Then add matzo meal, onions, baking powder, salt and pepper and lemon zest. Mix just until combined. Do not overmix.

The mixture will be sticky, so refrigerate dough for 30 minutes or up to 4 hours so it is not as sticky and you can form the matzah balls!

When you're ready to make the matzah balls bring a large stock pot of salted water a boil, and then reduce to a simmer.

Meanwhile, start the soup. Heat 1 tablespoon oil or schmaltz in a large heavy-bottomed stock pot or Dutch oven over medium heat and add onions. Saute for 5 minutes or so until translucent. Make sure not to burn the onions.

Add 4 cups chicken broth and bring to a boil. Lower to a simmer. Add rice, cover and lower to a simmer. Simmer for 20 minutes or until rice is cooked. Check on it once and stir to make sure the rice is not sticking to the bottom of the pot.

Meanwhile, shape the matzo mixture into 12-15 1-inch balls, and place in the water. Cover and cook for 30 minutes. The balls should float and look light!

In a small bowl, whisk together lemon juice and eggs. When the rice is cooked, add a little at a time to the egg mixture to temper it. This is so the eggs don't scramble when you add it to the soup, but just thicken the soup. After adding about 1/4 cup of soup to the egg mixture, add it back into the soup and stir to combine. Add the chicken and simmer until thick and the chicken is warm.

Add salt to taste and serve with matzah balls and garnish with parsley or dill.