Step 1

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

Step 2

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

Step 3

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!

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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!

Step 8

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.

Step 9

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