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Persian Matzoh Balls with Chickpeas and Chicken (Gondi) Recipe

Persian Matzoh Balls with Chickpeas and Chicken (Gondi) Recipe

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Persian Matzoh Balls with Chickpeas and Chicken (Gondi)

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Ingredients

Count

Nutrition

425

Calories

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Ingredients:

Serving

2 yellow onions
1 egg
3 cloves garlic, minced
2 tsp ground cardamom
1 tsp ground turmeric
2 tbsp grapeseed oil
sea salt and freshly ground black pepper
2 cups chickpea flour
1 lb ground chicken or turkey
12 cups chicken or vegetable stock
8 cups chicken or vegetable stock
1 large carrot, thinly sliced
2 cups cooked chickpeas (1 15-oz can, drained and rinsed )
4 dried limes , soaked in hot water to cover for 15 minutes
2 cups loosely packed coarsely chopped fresh dill , flat-leaf parsley , or cilantro
sea salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Directions:

To make the matzoh balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.
Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.
In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center. Remove them with a slotted spoon. The cooking stock can be strained and used for the soup broth, or reserved for another use.
In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil. Pierce the limes several times with a fork and add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes. Add the herbs and season to taste with salt and pepper. Stir in the lemon juice just before serving. Divide the gondi among soup bowls, ladle the broth over the top, and serve.
Vegetarian Option Use 1 (14-ounce) package firm tofu in place of the chicken. Drain and press the tofu well, then pulse in a food processor until coarsely ground to the consistency of ground meat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	424.54 Kcal (1777 kJ)
Calories from fat	247.61 Kcal
		% Daily Value*
Total Fat	27.51g	42%
Cholesterol	160.42mg	53%
Sodium	129.46mg	5%
Potassium	500.32mg	11%
Total Carbs	8.75g	3%
Sugars	1.59g	6%
Dietary Fiber	2.11g	8%
Protein	33.73g	67%
Vitamin C	9.2mg	15%
Iron	2.6mg	14%
Calcium	34.9mg	3%

Amount Per 100 g
Calories	198.3 Kcal (830 kJ)
Calories from fat	115.66 Kcal
		% Daily Value*
Total Fat	12.85g	42%
Cholesterol	74.93mg	53%
Sodium	60.47mg	5%
Potassium	233.7mg	11%
Total Carbs	4.09g	3%
Sugars	0.74g	6%
Dietary Fiber	0.98g	8%
Protein	15.75g	67%
Vitamin C	4.3mg	15%
Iron	1.2mg	14%
Calcium	16.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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