Gondy Soup (Persian Jewish Chicken & Chickpea Dumplings)
Gondy is a classic Persian Jewish dumpling soup made with ground chicken, chickpea flour, onion, eggs, turmeric, and freshly ground cardamom. The dumplings simmer gently in golden chicken broth until light, fragrant, and deeply comforting, a simple dish with unforgettable flavor.
Ingredients
Gondy Dumplings
- 1.5 lb ground chicken breast
- 1 large onion pureed in a food processor until almost liquid
- 1 cup chickpea flour plus more
- 2 large eggs
- 3 tbsp avocado oil
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 tsp turmeric
- 10 whole cardamom pods finely ground with a mortar and pestle (I find the flavor much more intense. If this is hard to come by, use 1 tbsp pre-ground cardamom)
- 1½ tsp garlic powder
For the Broth
- 10 cups chicken broth
- 2 tsp kosher salt
- 2 large zuchini cut into ¾-in cubes
- 4 large carrots cut into ½-in rounds
- 1 15oz can of chickpeas rinsed and drained
- cilantro or parsley chopped for garnish
Instructions
- In a large soup pot, heat chicken broth over medium-low heat.
- Meanwhile mix together chicken breast, liquified onion, chickpea flour, eggs, oil, salt, pepper and spices. The mixture will be very sticky but should be able to hold a shape in water. If it's too wet, add in a little more chickpea flour 1 tbsp at a time until you have the right consistency.
- Unlike matzo balls, gondy will not hold its shape on a tray, you must roll the balls and place them directly into the hot broth. Move your mixture near the stove and roll balls into balls 2½-in in diameter. You should have about 30 gondy. Drop the balls into the hot broth and bring to a boil. Lower the heat to a simmer, cover the pot and allow the gondy to cook for 45 minutes.
- About 15 minutes before serving, bring the broth to a boil, add in the vegetables and whole chickpeas, seasoning with salt after each addition. Cover and allow the vegetables to cook. Serve hot and garnished with herbs. Enjoy!