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    You are in: Home / Recipes / Gundi (Persian Chicken Meatball Soup) Recipe
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    Gundi (Persian Chicken Meatball Soup)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Member #610488's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 3 tbsp oil in an 8 quart saucepan over medium-high heat.
    2. 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. 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. 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. 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. 6
      To serve, divide broth and meatballs among 6 bowls.

    Ratings & Reviews:

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    Nutritional Facts for Gundi (Persian Chicken Meatball Soup)

    Serving Size: 1 (630 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 656.2
     
    Calories from Fat 324
    49%
    Total Fat 36.0 g
    55%
    Saturated Fat 7.9 g
    39%
    Cholesterol 165.3 mg
    55%
    Sodium 934.2 mg
    38%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 4.7 g
    19%
    Sugars 11.3 g
    45%
    Protein 47.9 g
    95%

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