Place the wings in a large saucepan. Pour in the water and bring to a boil. With a large spoon, skim off the scum from the top.

Add the rest of the ingredients except the saffron. Bring the soup back to a boil and simmer for two hours with the lid on.

Remove from heat and discard all the vegetables, but keep the chicken wings to one side. Place back in the soup once the vegetables have been removed. Add the saffron to the chicken broth. Leave to cool and refrigerate overnight.

When ready to use, remove the fat from the top of the soup (you can do this with a spoon or by laying a wad of kitchen paper over the top and removing it).

Mix all the ingredients to form the mixture, but reserve one tablespoon of cilantro. Place the mixture in the fridge for approximately 20 minutes.

Remove from the fridge. Wet your hands, take a teaspoon of mixture, and roll into a ball. Carry on doing this with the rest of the mixture.

Fill a medium sized saucepan with boiling salted water. Transfer the matzo balls into the boiling water and continue cooking on a strong simmer for 20 minutes, turning occasionally.

Remove balls with a slotted spoon and leave to cool.

When ready to serve, heat the soup slowly with the matzo balls until piping hot. Serve four matzo balls per person and a sprinkle of chopped cilantro.