At the heart of this intriguing soup is a matzo-ball-like dumpling made of ground chicken and chickpea flour. This recipe first appeared in our Jan/Feb 2013 issue along with the article Levinsky Market.
¼ cup canola oil 1 lb. chicken wings Kosher salt and freshly ground black pepper, to taste 3 medium onions (2 roughly chopped, 1 minced) 3 medium carrots, roughly chopped 2 cloves garlic, crushed 8 cups chicken stock 1 bay leaf 1½ lb. ground chicken 1½ cups chickpea flour 2½ tsp. ground turmeric 2 tsp. ground coriander 1½ tsp. baking soda ½ tsp. ground cardamom
1. Heat 3 tbsp. oil in an 8-qt. saucepan over medium-high heat. Season wings with salt and pepper; cook, turning once, until browned, about 13 minutes. Add roughly chopped onions, carrots, and garlic, and cook, stirring, until soft, about 8 minutes. Add stock, bay leaf, and salt; bring to a boil. Reduce heat to medium; cook until slightly reduced, about 25 minutes. Strain broth, discard solids, and return broth to pan.
2. Meanwhile, heat remaining oil in a 12" skillet over medium-high heat. Add minced onion; cook until soft, 3–4 minutes. Transfer to a bowl and mix with remaining ingredients. Using wet hands, divide mixture into six 3" balls. Bring broth to a simmer; add meatballs. Cook, partially covered, until cooked through, about 17 minutes. To serve, divide broth and meatballs among 6 bowls.