Jeff Nathans Sephardic Chicken Soup with Sofrito and Herbed Matzoh Balls

• 8 large eggs
• 1/2 cup rendered chicken fat (see Sources, page 269)
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 2 teaspoons canola oil
• 2 teaspoons extra virgin olive oil
• 2 teaspoons garlic powder
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups matzoh meal
• 2 1/4 teaspoons baking powder
• 1 (3 1/2- to 4-pound) chicken, cut into 8 pieces
• 4 quarts homemade chicken stock (see page 220)
• 2 tablespoons extra virgin olive oil
• 1 small onion, cut into 1/4-inch dice
• 1/2 cup quartered cherry or grape tomatoes
• 1/2 cup 1/4-inch-diced red bell pepper
• 1/2 cup 1/4-inch-diced green bell pepper
• 2 tablespoons chopped fresh cilantro leaves
• 4 cloves garlic, minced
• Small pinch of saffron threads
• 1 teaspoon hot red pepper sauce (optional)
• Rendered chicken fat, for serving

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

eggs, chicken, parsley, canola oil, extra virgin olive oil, garlic, kosher salt, freshly ground black pepper, meal, baking powder, chicken, chicken, extra virgin olive oil, onion, quartered cherry, red bell pepper, green bell pepper, cilantro, garlic, threads, hot red pepper sauce, chicken

Taken from www.epicurious.com/recipes/food/views/jeff-nathan-s-sephardic-chicken-soup-with-sofrito-and-herbed-matzoh-balls-375941 (may not work)