Name: Persian Chicken Meatball Soup
Yield: Serves 6
Cuisine: Persian
Ingredients: 2 tsp. ground coriander; 2½ tsp. ground turmeric; ¼ cup canola oil; 3 medium yellow onions (2 coarsely chopped, 1 finely chopped); 3 carrots, coarsely chopped; Kosher salt and freshly ground black pepper, to taste; 1½ cups chickpea flour; 1 lb. chicken wings; ½ tsp. ground cardamom; 1½ lb. ground chicken; 1½ tsp. baking soda; 1 bay leaf; 2 cloves garlic, crushed; 8 cups chicken stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

At the heart of this intriguing Persian-style chicken soup is a dumpling made of ground meat and chickpea flour. Gundi is as important to the Sephardic Jewish culinary culture of Iran as matzo ball soup is to the Ashkenazic kitchen of eastern and central Europe.

Ingredients

¼ cup canola oil
1 lb. chicken wings
Kosher salt and freshly ground black pepper

Method

Heat 3 tbsp. oil in an 8-qt. saucepan over medium-high. Season wings with salt and pepper and cook, flipping once, until browned, about 13 minutes. Stir in carrots, coarsely chopped onions, and garlic and cook until vegetables are soft, about 8 minutes. Add stock, bay leaf, and salt and bring to a boil. Reduce heat to medium and cook until stock is slightly reduced, abou

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Persian Chicken Meatball Soup

Ingredients

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