Ingredients

For the matzo balls:

1 cup matzo meal

½ cup club soda

4 eggs

? cup vegetable oil

1 tsp salt

pinch black pepper

pinch nutmeg

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

Directions

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.