Persian Chicken Meatball Soup (Gundi)

Name: Persian Chicken Meatball Soup (Gundi)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 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

Serves
serves 6

EILON PAZ

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

Ingredients

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

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Instructions

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.

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.