Gundi (Persian Chicken Meatball Soup)

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

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1⁄4 cup canola oil
• 1  lb chicken wings
•  kosher  salt & freshly ground black pepper, to taste
• 3  medium onions (2 roughly chopped, 1 minced)
• 3  medium carrots, roughly chopped
• 2  garlic cloves, crushed
• 8  cups  chicken stock
• 1  bay leaf
• 1 1⁄2 lbs ground chicken
• 1 1⁄2 cups chickpea flour
• 2 1⁄2 teaspoons ground turmeric
• 2  teaspoons ground coriander
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon ground cardamom

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.