Iranian Chicken Meatballs Soup (Gundi)
At first bite of this wonderful soup, the flavors of gundi are reminiscent of falafel. All of the rich, warm spices we are familiar with, in a rustic and simple broth. Sometimes made with chickpeas, this recipe uses chickpea flour. Some versions include small potatoes cut in half and poached in the broth.
Ingredients 15
Meatballs
2 tbsp chicken fat, rendered
1 yellow onion, cut into 5 mm (¼ in) cubes
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp caraway seeds
450 g chicken mince, thighs
110 g chickpea flour
2 tsp ground turmeric
1 1⁄2 tsp baking soda (bicarbonate of soda)
1 tbsp salt
2 ‒ 3 tbsp water, cool
Soup
2 tbsp chicken fat (rendered chicken fat)
2 yellow onion, cut into 1 cm (½ in) cubes
3 carrots, cut into 1 cm (½ in) cubes
4 garlic cloves, crushed
2 bay leaves
1.9 l chicken stock
1 tbsp salt
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Method 5
For the meatballs, melt the or vegetable oil in a large sauté or frying pan over a high heat. Add the and gently cook until tender and caramelized. Leave to cool completely.
Combine the , and in a small sauté or frying pan and cook over a high heat until the seeds become fragrant and just begin to pop. Remove from the heat immediately so that they do not burn. Leave to cool completely, then grind to a powder in a spice grinder or spice mill. Set aside.
Mix the cooled , , , , , and together in a bowl. Add cool one tablespoon at a time, until the mixture comes together. Form the mixture into small balls, about 2.5 cm (1 in), and place on a baking tray. Refrigerate for 1 hour.
For the soup, melt the in a large pot over a medium–high heat. Add the , , and , stir to combine and cook, stirring frequently, until the vegetables become slightly tender and the onions are translucent.
Add the and and bring to a simmer. Gently add the , partially cover with a lid and cook until the meatballs are cooked through. Make sure to simmer gently to keep the meatballs from breaking apart. Season with salt and freshly ground black pepper and serve.
