First, make your balls! In a large bowl, whisk together eggs, olive oil and seltzer.

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

The mixture will be sticky, so refrigerate batter for 30 minutes or up to 4 hours so it is not as sticky.

Bring the stock to a boil in a large stockpot, and then reduce to a simmer.

Shape the matzo mixture into 12 or so 1 ½ -inch balls, flatten, stuff with a piece mozzarella, and refold with the matzo batter to cover the cheese and make a ball and place in the stock. Cover and cook for 30 minutes.

Meanwhile, make the tomato soup! In another large stockpot, heat oil over medium heat. Add onion, lower heat to medium low and sauté while stirring for 10 minutes or until onion is translucent and soft. Add the garlic and chili pepper flakes and sauté for 1 more minute.

Then add the Parmesan rind, tomatoes and stock and bring to a simmer over medium to medium-high heat. Simmer for 20 minutes until thick and soupy! Cool slightly, remove the Parmesean rind, and blend with an immersion blender or leave chunky. Season with salt and red chili pepper flakes to taste.

To make the matzah grilled cheese, heat 1 tablespoon butter in a large non-stock sauté pan over medium heat. Top 1 piece of broken matzah with cheese and then top with the other half. Cook 1-2 minutes per side until cheese is melty. Repeat with other piece of matzah.

When the matzo balls are cooked, add 2-3 to each bowl for tomato soup, top with tomatoes, basil and Parmesan for garnish and serve with matzah grilled cheese!