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    Saffron Matzo Ball Soup With Sofrito

    3 hrs to make • Serves 8-10


    1 Chicken, whole


    2 Carrot stalks
    2 stalks Celery
    1/2 cup Cherry or grape tomatoes
    2 tbsp Cilantro, fresh
    4 cloves Garlic
    4 Garlic cloves, whole
    1 tsp Garlic powder
    1/2 cup Green bell pepper
    1 Leek, large
    1 Onion
    1 Onion, small
    1/4 cup Parsley
    1 handful Parsley and dill
    1/2 cup Red bell pepper


    4 Eggs, large

    Baking & Spices

    1 tsp Black pepper, fresh ground
    1 tbsp Kosher salt
    1 cup Matzo meal
    4 Peppercorns
    1 tsp Red pepper flakes
    2 pinch Saffron

    Oils & Vinegars

    1/3 cup Olive oil, extra virgin
    2 tbsp Olive oil, extra-virgin


    1/2 cup Seltzer


    4 qt Water
    • JoyofKosher.Com (Joy of Kosher with Jamie Geller)

      Saffron Matzo Ball Soup With Sofrito Recipe -

    • Judith Garih Azerad

      To make the matzo balls: Whisk the eggs, oil, seltzer, parsley, salt, garlic powder, saffron and pepper in a medium bowl. Add matzo meal and mix well.  Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight. To cook the matzo balls: Bring a large pot of salted water or chicken broth to a boil over high heat. Moisten your hands lightly with water and form the matzo mixture into 10-12 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 transfer to soup when ready to serve or store. Meanwhile, make the soup. Bring the chicken pieces and water to a boil in a large pot over medium-high heat.  Add the rest of the soup ingredients and reduce heat to simmer.  Cook 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 20-30 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 red pepper flakes, if using. Set the sofrito aside. When ready to serve, strain the soup and discard the bones and vegetables (keep any vegetables you like, I kept the carrots) 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.) Note: Some may consider saffron to be kitniyot on Passover, consult your Rabbi.

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