Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls

• Meat

  • 1 (3 1/2- to 4-pound chicken
  • 1/2 cup Chicken, fat

• Produce

  • 1/2 cup Cherry or grape tomatoes
  • 2 tbsp Cilantro, leaves
  • 1/2 cup Diced (1/4-inch green bell pepper
  • 1/2 cup Diced (1/4-inch red bell pepper
  • 4 Garlic cloves
  • 2 tsp Garlic powder
  • 1/3 cup Parsley, leaves
  • 1 Yellow onion, small

• Refrigerated

  • 8 Eggs, large

• Canned Goods

  • 4 qt Chicken stock

• Condiments

  • 1 tsp Red pepper sauce, hot

• Baking & Spices

  • 2 1/4 tsp Baking powder
  • 1 tsp Black pepper, freshly ground
  • 2 tbsp Kosher salt
  • 2 cups Matzo meal
  • 1 Small pinch Saffron

• Oils & Vinegars

  • 2 tsp Canola oil
  • 8 tsp Olive oil, Extra Virgin

• Liquids

  • 1/4 cup Water

Found on foodnetwork.com