Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls

Name: Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls
Ingredients: 8 large eggs; 2 teaspoons canola oil; 2 teaspoons extra-virgin olive oil; 1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish; 1/4 cup water; 1/3 cup freshly chopped parsley leaves; 2 tablespoons kosher salt; 2 teaspoons garlic powder; 1 teaspoon freshly ground black pepper; 2 cups matzo meal; 2 1/4 teaspoons baking powder; 1 (3 1/2 to 4-pound) chicken; 4 quarts chicken stock; 2 tablespoons extra-virgin olive oil; 1 small yellow onion, cut into 1/4-inch dice; 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; 2 tablespoons freshly chopped cilantro leaves; 4 garlic cloves, minced; Small pinch saffron; 1 teaspoon hot red pepper sauce, optional