Best Gundi Persian Chicken Meatball Soup Recipes

Gondi (Iranian Meatballs) image

Provided by Mirj2338

Categories Poultry

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

Steps:

Gundi (Persian Chicken Meatball Soup) image

Provided by Member 610488

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup canola oil
1 lb chicken wings
kosher salt & freshly ground black pepper, to taste
3 medium onions (2 roughly chopped, 1 minced)
3 medium carrots, roughly chopped
2 garlic cloves, crushed
8 cups chicken stock
1 bay leaf
1 1/2 lbs ground chicken
1 1/2 cups chickpea flour
2 1/2 teaspoons ground turmeric
2 teaspoons ground coriander
1 1/2 teaspoons baking soda
1/2 teaspoon ground cardamom

Steps:

Heat 3 tbsp oil in an 8 quart 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 inch 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 inch 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.

Nutrition Facts : Calories 656.2, Fat 36.1, SaturatedFat 7.9, Cholesterol 165.4, Sodium 934.2, Carbohydrate 34.1, Fiber 4.8, Sugar 11.4, Protein 48

Gondi (Persian

Provided by Louisa Shafia

Yield makes 30 matzo balls, and serves 6 to 8

Number Of Ingredients 19

Matzo Balls
2 yellow onions
1 egg
3 cloves garlic, minced
2 teaspoons ground cardamom
1 teaspoon ground turmeric
2 tablespoons grapeseed oil
Sea salt and freshly ground black pepper
2 cups chickpea flour
1 pound ground chicken or turkey
12 cups chicken or vegetable stock
Soup Broth
8 cups chicken or vegetable stock
1 large carrot, thinly sliced
2 cups cooked chickpeas (one 15-ounce can, drained and rinsed)
4 dried limes, soaked in hot water to cover for 15 minutes
2 cups loosely packed coarsely chopped fresh dill, flat-leaf parsley, or cilantro
Sea salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

To make the matzo balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.
Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.
In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center. Remove them with a slotted spoon. The cooking stock can be strained and used for the soup broth, or reserved for another use.
In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil. Pierce the limes several times with a fork and add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes. Add the herbs and season to taste with salt and pepper. Stir in the lemon juice just before serving. Divide the gondi among soup bowls, ladle the broth over the top, and serve.