Persian Chicken Meatball Soup (Gundi)
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
- 1⁄4 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 1⁄2 lb. ground chicken
- 1 1⁄2 cups chickpea flour
- 2 1⁄2 tsp. ground turmeric
- 2 tsp. ground coriander
- 1 1⁄2 tsp. baking soda
- 1⁄2 tsp. ground cardamom
- 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.
- 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.