Smoky Matzo Ball Soup with Olive Oil Matzo Balls Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

4 eggs
1/2 cup seltzer water
1/3 cup extra virgin olive oil
1 cup matzo meal
1/2 teaspoon salt
1/4 teaspoon cracked black pepper Smoky Chicken Broth:
3 tablespoons extra virgin olive oil
2 each chicken legs
2 each chicken wings
1/2 teaspoon smoked pimenton
1/2 teaspoon salt pinch of black pepper
1/2 cup yellow onion, peeled and diced
1/2 cup celery, diced
1/2 cup carrots, peeled and diced
2 packages (33oz or 1000ml) Aneto Chicken Broth or Reduced Sodium Chicken Broth
salt and pepper to taste
2 tablespoons fresh parsley
chopped 1 tablespoon fresh dill, chopped

Instructions:

Place eggs, seltzer water, and olive oil in a large bowl, and whisk until blended. Add matzo meal, salt, and pepper, and whisk until combined (the matzo meal mixture will look a little like wet sand). Wrap the bowl with plastic wrap and place in the refrigerator. Refrigerate for 2 hours (or overnight).
Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Place chicken wings and legs on a large plate and season, all over, with pimenton,salt and pepper, rubbing the seasoning into the chicken.
Once the oil is hot, carefully add the chicken pieces to the pot, and cook for 5 minutes, flipping halfway through, until slightly golden. Remove the chicken from the pot and set aside on a clean plate.
Return the pot to medium-high heat and add the additional 1 tablespoon of olive oil. Once the oil is hot, add onion, celery, and carrots, and sauté until tender, about 3-4 minutes.

Smoky Matzo Ball Soup with Olive Oil Matzo Balls Recipe

About this recipe