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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 Bobby Flay.

Food Network