Ingredients
Saffron matzo balls:
- 8 large eggs
- 2 teaspoons canola oil
- 2 teaspoons extra-virgin olive oil
- 1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
- 1/4 cup water
- 1/3 cup freshly chopped parsley leaves
- 2 tablespoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 2 cups matzo meal
- 2 1/4 teaspoons baking powder
Soup:
- 1 (3 1/2 to 4-pound) chicken
- 4 quarts chicken stock
Sofrito:
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, cut into 1/4-inch dice
- 1/2 cup quartered cherry or grape tomatoes
- 1/2 cup diced (1/4-inch) red bell pepper
- 1/2 cup diced (1/4-inch) green bell pepper
- 2 tablespoons freshly chopped cilantro leaves
- 4 garlic cloves, minced
- Small pinch saffron
- 1 teaspoon hot red pepper sauce, optional
Description
Food Network Invites You To Try This Sephardic Chicken Soup With Sofrito And Herbed Matzo Balls Recipe From Throwdown With Bobby Flay.
Food Network
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