Gundi Persian Chicken Meatball Soup Recipes

Steps:

• To make the matzo 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.

Steps:

• Heat 3 tbsp oil in an 8 quart saucepan over medium-high heat.
• 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.
• 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.
• 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.
• 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.
• To serve, divide broth and meatballs among 6 bowls.

Steps:

• Heat oil in large pot. Add chili flakes for 2 minutes. Add leeks, carrots, celery, and garlic; sweat until soft about 12 minutes. Add cans of tomato and chicken stock, bring to simmer.
• Combine beef, breadcrumbs, milk, romano, herbs, eggs, salt and pepper in a bowl. From small meatballs and add to simmering pot, do not stir. Cover and let simmer about 12 minutes.
• In a food processor add beans and water. Add to soup after meatballs simmered. Also add shredded chicken and escarole. Simmer until ready to eat.
• Serve bowls of soup with parsley and zest sprinkled over top, and extra romano if you like.