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Gundi (Persian Chicken Meatball Soup)

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
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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