Chicken soup with vegetables and dumplings

Ingredients:

Kneidlach (Klöcki):

• 2 cups matzo meal
• 8 eggs of category CO
• 2 tsp canola oil
• 2 tsp extra-virgin olive oil
• 1/4 cup water
• 1/3 cup chopped fresh parsley leaves
• 2 tablespoons coarse salt
• 2 tsp garlic powder
• 1 teaspoon freshly ground black pepper
• 2 and 1/4 teaspoons baking powder
• 1/2 cup rendered chicken fat (lard), plus 2 tablespoons for serving (optional)

Soup:

• 1 chicken (1.6-1.8 kg)
• 4 liters of chicken broth

Sofrito:

• 1 small onion, diced into 0.5 cm cubes
• 1/2 cup quartered cherry or grape tomatoes
• 1/2 cup diced red bell pepper
• 1/2 cup diced (0.5 cm) green bell pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro leaves
• 4 crushed cloves of garlic
• A small pinch of saffron
• 1 teaspoon hot red pepper sauce (optional)

Preparation:

1. To prepare kneidlach In a large saucepan, bring salted water or chicken broth to a boil over high heat. In a medium bowl, whisk together the eggs, oil, chicken fat, water, parsley, salt, garlic powder, and pepper.
   
   In a separate bowl, combine the matzo meal and baking powder. Stir and add to the eggs. Cover with plastic wrap, pressing it firmly onto the surface of the dough, and refrigerate for at least an hour or overnight.
2. Lightly moisten your hands with water and form the dough into 24 walnut-sized balls. Carefully lower the kneidlach into the water or broth. Reduce the heat to medium and cover the pan loosely with a lid. Simmer until the kneidlach are tender, about 40 minutes. Using a slotted spoon, transfer the balls to a large bowl of cold water.
3. Make some soupIn a large saucepan, bring the chicken pieces and chicken broth to a boil over medium-high heat, skimming off any foam. Reduce the heat to medium-low. Simmer, loosely covered, until the chicken is tender, about 25-30 minutes. Remove the chicken from the soup. Remove and discard the skin, chop the meat into small pieces, and reserve until ready to serve. Return the remaining bones to the broth and simmer for another 15-20 minutes to intensify the flavor of the soup.
4. Prepare sofritoWhile the soup is simmering: Heat oil in a medium skillet over medium heat. Add the onion, grape tomatoes, red and green bell peppers, cilantro, garlic, and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender but not browned, about 8 minutes. If using, add hot sauce.
   
   Just before serving, strain the soup and discard the bones. Return the soup to the pan, add the sofrito and chicken pieces. Add the kneidlach and simmer until heated through, about 5 minutes. (The soup and kneidlach can be made up to 2 days in advance, cooled, covered, and refrigerated. Reheat before serving.)
   
   Ladle the soup with sofrito, chicken and kneadlach into bowls and serve hot, garnished with a little melted chicken fat if desired.