Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls

INGREDIENTS

• 1/4 cup water
• 2 teaspoons canola oil
• 1 (3 1/2 to 4-pound) chicken
• 2 teaspoons extra-virgin olive oil
• 8 large eggs
• 2 tablespoons freshly chopped cilantro leaves
• 1 teaspoon hot red pepper sauce, optional
• 2 cups matzo meal
• 1/3 cup freshly chopped parsley leaves
• 1 small yellow onion, cut into 1/4-inch dice
• 4 garlic cloves, minced
• 1 teaspoon freshly ground black pepper
• 2 tablespoons kosher salt
• Small pinch saffron
• 2 1/4 teaspoons baking powder
• 2 teaspoons garlic powder
• 2 tablespoons extra-virgin olive oil
• 1/2 cup quartered cherry or grape tomatoes
• 1/2 cup diced (1/4-inch) red bell pepper
• 1/2 cup diced (1/4-inch) green bell pepper
• 1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
• 4 quarts chicken stock