Persian Chicken Meatball Soup (Gundi)

  • Serves

    serves 6


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.

Find this recipe in our cookbook, SAVEUR: Soups and Stews


  • 14 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
  • 1 12 lb. ground chicken
  • 1 12 cups chickpea flour
  • 2 12 tsp. ground turmeric
  • 2 tsp. ground coriander
  • 1 12 tsp. baking soda
  • 12 tsp. ground cardamom


Step 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.

Step 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.

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