Dinner

Gondi (Iranian Jewish Chicken Meatball Soup)

Golden chicken meatballs scented with cardamom and turmeric bob in a fragrant broth brightened by dried limes. Each spoonful tastes savory and gently citrusy, with tender bites of meat and the silky warmth of chickpea flour.

Recipe and photo by EatingWell, shared here with credit. View the Original

Gondi (Iranian Jewish Chicken Meatball Soup)
Total
1 hr 10 min
Prep
30 min
Cook
40 min
Serves
6

Nutrition per Serving

Calories
195
Protein
18g
Carbs
14g
Fat
7g
Fiber
2g
Sugar
2g
Sodium
500mg

Ingredients

  • 1 medium yellow onion
  • 1 lb ground chicken
  • 1 tsp ground cardamom
  • 1/4 tsp ground turmeric
  • 1/2 tsp kosher salt
  • 1/2 tsp ground pepper
  • 2 - 4 tablespoons warm water
  • 1 cup chickpea flour
  • 2 dried limes (limoo Omani), rinsed (see Tip), or 2 tablespoons lime juice
  • 4 cup low-sodium chicken broth
  • 4 cup water
  • 1/2 tsp ground turmeric
  • 3/4 tsp kosher salt
  • 1/4 tsp ground pepper
  • 1/4 cup finely chopped fresh parsley
  • Fresh herbs, lavash, lime wedges, radishes & scallions, for serving

Instructions

  1. To prepare meatballs: Grate onion. Leaving the onion juice behind, transfer the onion to a large bowl. (Discard the juice.) Add chicken, cardamom, 1/4 teaspoon turmeric, 1/2 teaspoon salt and pepper; combine well.
  2. Place warm water in a small bowl next to you. Add chickpea flour to the chicken mixture in batches, mixing with your hands. The mixture will be sticky at first; add 2 to 4 tablespoons of the water and keep kneading until the mixture doesn't stick to your hands, about 3 minutes. Divide into 6 equal portions. With wet hands, roll each portion into a ball and place on a plate or a small baking sheet. Refrigerate the meatballs, uncovered, for 30 minutes.
  3. Meanwhile, prepare broth: If using dried limes, very carefully pierce them in a couple of spots with the tip of a paring knife.
  4. Combine broth and water in a large pot. Bring to a boil over high heat. Reduce heat to medium-high and add the dried limes (or lime juice), turmeric, salt and pepper; stir and simmer for 2 minutes.
  5. Carefully add the meatballs to the broth and return to a gentle boil. Reduce heat to a simmer and cook, partially covered, stirring and gently squeezing the limes against the side of the pot with a wooden spoon occasionally, until the meatballs are cooked through, about 1 hour. Remove from heat. Discard the limes. Stir in parsley.
  6. To serve, ladle about 2/3 cup broth into each bowl and add a meatball. Top each bowl with some herbs and serve with lavash, lime wedges, more herbs, radishes and scallions on the side, if desired.