In a large bowl, whisk together 3 eggs, schmaltz/olive oil and seltzer.

Then add 3/4 cup matzo meal, onion, baking powder, salt and pepper. 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.

Meanwhile bring a medium stock pot of water to a boil. Lower to a simmer and place 3 eggs carefully in the water. Simmer for 5 minutes, then drain and cool immediately in an ice bath or under cool water.

Fill the stock pot back up with water (or you can use stock) and bring to a boil, then lower to a simmer. Peel the cooled eggs and carefully cover them with with a layer of the matzo mixture, making sure not to leave any holes.

Place matzo balls into the simmering water, cover tightly and simmer for 25 minutes.

While matzo balls are cooking, blend avocado, lemon juice and horseradish together to make a sauce. Season with salt to taste.

Cool cooked matzo balls slightly, then roll in remaining matzo meal to cover.

In a large sauté pan, heat oil over medium high heat. Add covered matzo balls and fry on each side until golden brown, about 2 minutes per side. Sprinkle with salt immediately.

Serve warm with horseradish avocado dip!