To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
Meanwhile, make the soup. 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. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
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).
Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	784.91 Kcal (3286 kJ)
Calories from fat	462.92 Kcal
		% Daily Value*
Total Fat	51.44g	79%
Cholesterol	332.29mg	111%
Sodium	1069.01mg	45%
Potassium	972.62mg	21%
Total Carbs	29.7g	10%
Sugars	8.91g	36%
Dietary Fiber	2.02g	8%
Protein	51.13g	102%
Vitamin C	27.9mg	47%
Vitamin A	0.5mg	16%
Iron	11mg	61%
Calcium	112.1mg	11%

Amount Per 100 g
Calories	108.62 Kcal (455 kJ)
Calories from fat	64.06 Kcal
		% Daily Value*
Total Fat	7.12g	79%
Cholesterol	45.98mg	111%
Sodium	147.93mg	45%
Potassium	134.59mg	21%
Total Carbs	4.11g	10%
Sugars	1.23g	36%
Dietary Fiber	0.28g	8%
Protein	7.08g	102%
Vitamin C	3.9mg	47%
Vitamin A	0.1mg	16%
Iron	1.5mg	61%
Calcium	15.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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