Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls (Bobby Flay) Recipe

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Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls (Bobby Flay)
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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).
  7. 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 ServingPer 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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Recipe Tags

Weightwatchers Points

  • 19.6
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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