Gondi is a comforting Iranian Jewish soup featuring delicate chicken meatballs simmering in a vibrant turmeric zucchini broth.
The star of the show is the gondi, small, flavorful meatballs made with ground chicken, aromatics like onion and garlic, and chickpea flour for a unique texture. These bite-sized delights are carefully shaped by hand and simmered in a broth infused with the vibrant yellow hue and earthy notes of turmeric.
Gondi is a dish steeped in cultural significance, often served during holidays and Shabbat dinners. It's a testament to the resourcefulness and creativity of the Jewish diaspora, transforming simple ingredients into a heartwarming culinary experience. So, grab a spoonful and let the comforting flavors of Gondi transport you on a journey of tradition and taste.
Ingredients
Meatballs
- 1 pound ground chicken about 500 g
- 1 medium onion coarsely grated
- 2 garlic cloves finely grated
- ⅓ cup chickpea flour
- 2 tablespoons olive oil
- 1 small zucchini grated
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Soup
- 3 tablespoon olive oil
- 1 medium sliced onion
- 5 small zucchini trimmed and sliced into ½ rounds
- 5 stalks celery cleaned with tops, cut into 3-inch strips
- 1 tablespoon ground turmeric
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 cups water
- ¼ teaspoon red pepper flakes optional
- ½ lemon juice
Nutritional Facts
Instructions
- In a medium bowl, mix the ground chicken, onion, garlic, chickpea flour, 2 tablespoons oil, zucchini, salt and pepper and combine well. Cover with plastic and refrigerate for 20 minute
- Meanwhile, prepare the soup in a medium pot, heat 2 tablespoons olive oil over medium heat. Add onion, zucchini, celery, turmeric, salt and pepper. Toss to combine the ingredients by picking up the pot with a kitchen towel and swirling. Add water and pepper flakes, if using, and bring to boil, then cover and reduce the heat to low. Cook until the vegetables just begin to soften, about 5 minutes. Season with salt, to taste.
- While the vegetables cook, shape the ground chicken mixture into 1/4 cup-sized balls (slightly larger than a golf ball in size). Transfer meatballs to the soup and cook for 20 to 30 minutes. Remove from the heat and serve hot.
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