Easy Gondi (Persian Chicken + Chickpea Meatballs)

A warm, cozy soup with soft dumpling-style meatballs. My grandma used to come over every Sunday to make us a persian stew, some salad, and some tahdig for the week! Gondi has always been my absolute favorite persian soup. It's light and cozy! Perfect for rainy days or Friday night dinners

Ingredients

For the Gondi

• 1 lb ground chicken or turkey

• 1 cup fine chickpea flour

• 1 medium onion, grated or finely chopped

• 1 teaspoon turmeric

• 1 teaspoon salt (more to taste)

• ½ teaspoon black pepper

• ½ teaspoon cumin

• 1–2 tablespoons olive oil if needed

For the Broth

• 6 cups water or chicken broth

• 1 teaspoon turmeric

• 1 tablespoon cumin

• 1 tablespoon Turmeric

• Salt to taste

• Optional: 1–2 whole cardamom pods

• 2 potatoes

• 1 can garbanzo beans (chickpea)

Instructions

1. Mix the meatballs: In a bowl, combine the ground chicken, grated onion, chickpea flour, turmeric, salt, pepper, and cumin. The mixture should feel soft and sticky, like a thick dough. Add a splash of oil if it feels too firm.

2. Shape: Wet your hands and roll the mixture into golf-ball sized pieces. They will puff up a little as they cook.

3. Add your potatoes, onions, and garbanzo beans to a dutch oven with a little bit of olive oil and sauté for around 5 minutes.

4. Make the broth: Add in the chicken broth and bring it to a boil. Stir in all seasonings.

5. Cook the Gondi: Gently drop each ball into the pot, then lower the heat to medium-low. Let it simmer for 35 minutes until the gondi is tender and the broth turns golden.

6. Serve: Serve it with the broth, fresh herbs, lavash, or rice.