Similar to Matzo Ball Soup, this Persian Jewish version of Gundi features chicken and chickpea meatballs.


1 lb ground chicken
1 yellow onion
1 t baking soda
1 c chickpea flour
6 c chicken stock
1 bay leaf
½ t cardamom
1½ t coriander
2 T parsley
2 t turmeric
olive oil
black pepper

1 Mince the onion and sauté in oil until soft, about 5 min.

2 Add the onion, flour, baking soda and dry spices to the chicken and mix until uniformly incorporated.

3 Bring the stock to a simmer with the bay leaf and parsley.

4 With wet hands, form the chicken mixture into large meatballs and drop into the stock. Simmer, covered, until cooked through, about 20 min.


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