Today, I’ll share a recipe that’s native to Jewish communities, Persian Soup with Gondi. Gondi is a big meatball made of finely ground chicken meat with flour from chickpeas, native to Jewish communities. I can guarantee that you will absolutely love this soup. While the preparation takes some time, it’s worth it once the dish is done.
Persian Soup With Gondi
Persian Soup With Gondi is a Jewish dish that consists of warm soup with big meatballs in it.
- 4 liters chicken stock (chicken broth or chicken bouillon)
- 300 grams chickpeas (garbanzo beans)
- 1 cup white rice - use long grain
- 1 large yellow onion
- 1 tablespoon Olive oil
- 1 pinch Salt - to taste
Gondi Meatballs Ingredients
- ½ kilogram ground chicken (minced chicken)
- 150 grams chickpea flour
- ½ cup olive oil
- 1 teaspoon white pepper - ground
- 1 teaspoon cardamom - ground
- 1 teaspoon turmeric - ground
- 1 teaspoon salt
- Soak the chickpeas for 8-10 hours in cold water. Drain the water, put the chickpeas in a saucepan and pour 1 liter of fresh water and bring to a boil. Again drain the water, pour 1 liter of cold water and bring to a boil. Repeat the procedure with chickpeas three times. This will help the peas become soft.
- Pour 2 cups of boiling water, add salt and simmer until tender.
- Peel the onions and cut them into thin rings. Preheat a frying pan with olive oil, then fry the onions over medium heat, stirring, until golden brown, 5-7 minutes.
- In a saucepan, heat the broth, add fried onions and chickpeas, then bring to a boil. Reduce the heat to a minimum.
- Put the saffron for soup and Gondi in a cup and add 2 tablespoons of hot broth. Allow standing for 10 min. Pour half of the infusion and threads of saffron in the broth and the remaining meat.
- Cook the Gondi. Grate the onion or grind in a food processor. Mix the onion with minced chicken, chickpea flour, saffron infusion, and season with salt and spices. Moisten hands with water and knead well. Cover the bowl with the stuffing with cling film and refrigerate for 30 minutes.
- Form the minced meatballs into a slightly smaller size than a tennis ball, and do not squeeze the stuffing.
- Slightly increase the heat under the broth to lightly boil, and lower Gondi. When the broth boils again, reduce heat to a minimum and simmer the soup for about 1 1/2 hours.
- Serve on a plate, put rice and 2 meatballs and pour a ladle of broth with chickpeas.
Calories: 848.5kcalCarbohydrates: 80.1gProtein: 44.2gFat: 38.5gSaturated Fat: 7.3gPolyunsaturated Fat: 6.2gMonounsaturated Fat: 22.5gTrans Fat: 0.1gCholesterol: 92mgSodium: 1434.5mgPotassium: 1595.8mgFiber: 7.6gSugar: 16.9gVitamin A: 47.3IUVitamin C: 4.5mgCalcium: 79.2mgIron: 5.5mg
How did this recipe turn out for you?We’re eager to hear your thoughts!