Authentic Persian Gondi Soup: Fluffy Chickpea and Chicken Dumplings in Rich Broth

Ingredients

For the Gondi Dumplings

• 500 g (1.1 lb) ground chicken

• 250 g (9 oz) roasted chickpea flour

• 1 medium onion, grated

• Salt and black pepper, to taste

For the Soup

• 1 medium onion, whole

• 3 liters (about 12 cups) chicken stock (preferably homemade; alternatively, dissolve 5 tablespoons chicken soup mix in boiling water)

• 2 whole carrots

• 400 g (14 oz) cooked chickpeas, well-cooked

• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the ground chicken, roasted chickpea flour, grated onion, salt, and pepper. Mix well until a uniform mixture forms.

2. Shape the mixture into ping-pong-sized balls and set aside.

3. Bring the chicken stock to a boil. Add the whole onion, carrots, and cooked chickpeas. Season with salt and pepper.

4. Simmer until the vegetables are tender.

5. Carefully add the gondi dumplings to the boiling broth. Continue cooking until the dumplings float to the surface.

6. Once the gondi floats, the soup is ready.

To Serve

Ladle the chicken broth into deep bowls and serve with three gondi dumplings per bowl, garnished with diagonally sliced carrots and chickpeas.

Enjoy this comforting Persian-Jewish classic, perfect for Shabbat, holidays, or a warming family meal.