Gundi (Persian Chicken Meatball Soup) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This recipe is from the Salimi Restaurant, Tel Aviv, Israel., Ingredients:
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 |
Directions:
1. Heat 3 tbsp oil in an 8 quart saucepan over medium-high heat.
2. 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.
3. 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.
4. 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.
5. 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.
6. To serve, divide broth and meatballs among 6 bowls.
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