For the matzo balls:
1 cup matzo meal
½ cup club soda
? cup vegetable oil
1 tsp salt
pinch black pepper
For the soup:
2 Tbsp extra virgin olive oil
15 whole allspice berry
3 bay leaves
1 medium onion, finely chopped
2 carrots, peeled and diced2 carrots, peeled and diced
2 ½ lbs boneless skinless chicken breasts (or thighs)
4 cloves garlic, finely minced
2 medium yuca potatoes
2 quarts of low sodium chicken broth
1 tsp saffron
6 culantro leaves*
½ Kabocha squash, peeled and coarsely diced
Kosher salt and Freshly ground black pepper
4 baby bok choy, cut into quarters, lengthwise
2 zucchini, sliced into ½ inch slices
1 Lime, sliced
Step 1: To make the matzo balls:
Step 2: Combine all ingredients until just mixed, careful not to over mix.
Step 3: Cover the mixture, and refrigerate for at least an hour.
Step 4: Boil water with salt (or chicken broth). Oil hands, then make small balls (1 inch in diameter), and add them to boiling water.
Step 5: Cover, lower the heat to medium low and simmer for about 25 minutes.
Step 6: Transfer the matzo balls to the soup.
Step 7: To make the soup:
Step 8: In a large stock pot, heat olive oil over medium/high heat.
Step 9: Using a piece of cheesecloth and kitchen twine, tightly secure the 15 allspice berries and the bay leaves together in a small pouch.
Step 10: Place onions, carrots, chicken pieces and the spice pouch in the stock pot, and sauté for about 8 minutes, or until onions are translucent and chicken has slightly browned, mixing frequently.
Step 11: Add the garlic, the malangas, and broth. Bring to a boil, cover and cook for 15 minutes.
Step 12: Add the bijol powder, the culantro, kabocha squash, salt and pepper, and cook for another 15 minutes.
Step 13: Remove the chicken pieces, set aside until cool to the touch, shred them, and then return to the soup.
Step 14: Add the bok choy and zucchini, and cook 10 more minutes, or until bok choy softens, and zucchini are cooked through.
Step 15: Remove the culantro leaves and the spice pouch.
Step 16: Serve immediately, or cool and refrigerate or freeze for later use. Garnish with slices of lime.