Gundi (Persian Chicken Meatball Soup)

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Total Time
1hr 30mins
Prep
20 mins
Cook
1 hr 10 mins

This recipe is from the Salimi Restaurant, Tel Aviv, Israel.,

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Ingredients

Nutrition

Directions

  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.