Mix 2 eggs and the olive oil together well. Get the matzo ball and soup mix. Take the matzo packet and pour it into the olive oil and egg mixture. Let sit 15 minutes. If you want a less dense matzo ball, add 3 tablespoon seltzer water.

Chop the celery and carrots. Season the breast, thigh, leg and wing with salt and pepper. Heat the oil.

Sear the chicken pieces skin side down 7 minutes, then turn sear second side 7 minutes. Add the broth.

Measure out the saffron threads. Add the vegetables and threads to the soup. Add the soup packet stir and cover 15 minutes.

Wet your hands and form the matzo balls. Make them about the size of a walnut. If they become sticky wet your hands again. Aad the balls to the soup and allow to boil 7 minutes. They will increase in size a bit.

Ready to serve. I hope you enjoy!!!!