Sephardic Chicken Soup With Sofrito And Herbed Matzo Balls
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
8 large
Egg2 tsps
Canola Oil2 tbsps
Extra-Virgin Olive Oil1 cup
Water2 tbsps
Kosher Salt2 tsps
Garlic Powder2 cups
Matzo Meal2.25 tsps
Baking Powder1 cup
Cherry (quartered)Directions:
1
Watch how to make this recipe
2
To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat
3
Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl
4
In a separate bowl, add the matzo meal and sift in the baking powder
5
Mix together, then fold into the eggs
6
Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight
7
Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls
8
Carefully drop the matzo balls into the water or broth
9
Reduce the heat to medium and partially cover
10
Simmer gently until the matzo balls are cooked through, about 40 minutes
11
Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water
12
Meanwhile, make the soup
13
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
14
Reduce the heat to medium-low
15
Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes
16
Remove the chicken from the soup
17
Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service
18
Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor
19
While the soup is simmering, heat the oil in a medium skillet over medium heat
20
Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron
21
Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes
22
Add the hot sauce, if using
23
Set the sofrito aside
24
When ready to serve, strain the soup and discard the bones
25
Return the soup to the pot and stir in the sofrito and chicken pieces
26
Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes
27
(The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated
28
Reheat before serving
29
) 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)