GUNDI (PERSIAN CHICKEN MEATBALL SOUP)

Gundi (Persian Chicken Meatball Soup) image

Provided by Member 610488

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

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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