6 cups chicken broth
2 big pinches of saffron
½ cup extra virgin olive oil
Salt and pepper, to taste
4 cups matzah, broken into silver dollar size pieces
In a large pot, bring broth to a boil over medium heat, then lower heat.
Add saffron, olive oil, salt and pepper, then cover and simmer for 10 minutes.
Remove pot from the heat and add matzah.
Allow the liquid to be absorbed, give a gentle stir and serve immediately.