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1
To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat.
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2
Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl.
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3
In a separate bowl, add the matzo meal and sift in the baking powder.
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4
Mix together, then fold into the eggs.
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5
Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
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6
Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls.
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7
Carefully drop the matzo balls into the water or broth.
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8
Reduce the heat to medium and partially cover.
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9
Simmer gently until the matzo balls are cooked through, about 40 minutes.
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10
Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
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11
Meanwhile, make the soup.
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12
Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface.
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13
Reduce the heat to medium-low.
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14
Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes.
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15
Remove the chicken from the soup.
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16
Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service.
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17
Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
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18
While the soup is simmering, heat the oil in a medium skillet over medium heat.
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19
Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron.
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20
Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes.
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21
Add the hot sauce, if using.
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22
Set the sofrito aside.
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23
When ready to serve, strain the soup and discard the bones.
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24
Return the soup to the pot and stir in the sofrito and chicken pieces.
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25
Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes.
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26
(The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated.
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27
Reheat before serving.)
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28
Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).
