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1
To make the matzoh balls, whisk the eggs, chicken fat, parsley, 1/4 cup water, the canola and olive oils, garlic powder, salt, and pepper in a medium bowl.
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2
In a separate bowl, whisk the matzoh meal with the baking powder.
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3
Fold the dry mixture into the wet and gently mix until combined.
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4
Cover with plastic wrap, pressed tightly against the batter, and refrigerate for at least 1 hour or overnight.
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5
To make the broth, combine the chicken pieces and stock and bring to a boil in a large pot, over medium-high heat, skimming off the foam that rises to the surface.
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6
Reduce the heat to medium-low and simmer, partially covered, until the chicken is cooked through, about 30 minutes.
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7
Remove the chicken pieces from the broth.
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8
Discard the skin.
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9
Shred the meat into bite-size pieces and set aside.
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10
Return the bones to the broth and simmer, partially covered, for 15 to 20 minutes to further develop the broths flavor.
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11
Strain the broth, discarding the bones, and return it to the pot.
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12
Bring a large pot of salted water to a simmer over high heat.
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13
Moisten your hands lightly with water and form the matzoh mixture into 24 walnut-size balls.
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14
Carefully drop the matzoh balls into the water.
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15
Reduce the heat to medium and partially cover.
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16
Simmer gently until the matzoh balls are cooked through, about 40 minutes.
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17
Using a skimmer or slotted spoon, transfer the matzoh balls to a large bowl of cold water.
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18
To make the sofrito, heat the olive oil in a medium skillet over medium heat.
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19
Add the onion, tomatoes, red and green bell peppers, cilantro, garlic, and saffron.
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20
Cook, stirring occasionally, until the vegetables are tender but not browned, about 8 minutes.
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21
Add the hot sauce, if using.
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22
Return the broth to a simmer.
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23
Stir the sofrito and the shredded chicken into the broth.
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24
Add the matzoh balls and simmer until they are heated through, about 5 minutes.
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25
Ladle into bowls and drizzle some additional chicken fat over the top.
