Delicious and easy chicken alfredo recipe
As a lover of Persian cuisine, I am thrilled to share with you my recipe for Gundi, also known as Persian Chicken Meatball Soup. This heartwarming soup is a staple in Iranian Jewish households, and it’s no wonder why. With its savory chicken broth base and tender chicken meatball dumplings flavored with aromatic spices like ground cardamom and turmeric, Gundi is a truly addictive meal that will transport you to the streets of Tehran or Isfahan.
This recipe has been passed down from generation to generation in my family, and it never fails to impress my guests. Even those who have never tried Persia’s culinary delights before are blown away by the intricate flavors that work together so perfectly in this dish. The Gundi recipe features simple ingredients that can be found at any grocery store, making it easy and accessible for even novice chefs to try their hand at this tasty Persian classic.
So if you’re looking to impress your friends and family at your next dinner party or simply craving a bowl of comfort soup on a cold day, give this Gundi recipe a try. I guarantee that once you’ve tasted it, you’ll be hooked for life!
Why You’ll Love This Recipe
Ladies and gentlemen, boys and girls, I present to you the Gundi (Persian Chicken Meatball Soup) recipe! This is a dish that has captured my heart and intrigued my taste buds. One of the main reasons why you’ll love this recipe is that it’s incredibly flavorful, offering a burst of flavors that will tantalize your palate. Additionally, the dish is made with all-natural ingredients, ensuring that it’s not only delicious but also healthy.
Another reason why you’ll love this recipe is because of its versatility. It’s perfect for any occasion, be it a family gathering, a romantic dinner for two or just a casual get-together with friends. The Gundi Persian Chicken Meatball soup is one that can be enjoyed any time of the year, especially during the colder months.
Furthermore, if you’re someone who enjoys experimenting in the kitchen, this recipe provides many opportunities to do so. There are numerous variations and substitutions you can make to suit your taste buds or dietary restrictions. Whether you choose to make chickpea meatballs or lamb meatballs, use chicken broth or vegetable broth as a base; the possibilities are endless.
Lastly, this dish is straightforward to prepare and doesn’t require any significant culinary skills to make. It contains some components that you might be familiar with such as ground coriander, chickpea flour among others, but don’t let that intimidate you as the recipe instructions are concise and easy to follow. Trust me; you’ll feel like a master chef in no time!
In summary, I believe it’s safe to say that there are many reasons why you’ll love the Gundi (Persian Chicken Meatball Soup recipe). From its bold flavors and natural ingredients to its versatility and ease of preparation- this dish has it all! So what are you waiting for? Head on over to your kitchen and try out this fabulous recipe!
Ingredient List
Before we break it down, let me tell you that this Gundi (Persian Chicken Meatball Soup) recipe is an irresistible mix of Persian flavors and ingredients, making it a heart-intriguing soup perfect for any occasions – whether it’s lunch, dinner, or an intimate supper. Now let’s take a look at the ingredients and all of its golden qualities:
Here’s what you’ll need to grab:
- 1 pound ground chicken
- ⅓ cup chickpea flour
- 1 bay leaf
- 3 minced garlic cloves
- ½ teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- Kosher salt, freshly ground black pepper, to taste
- 3 medium yellow onions, 2 roughly chopped and 1 minced
- 4 cups low-sodium chicken broth
- 4 cups water
- 2 peeled and sliced carrots
- 1 pound chicken wings, trimmed
- Canola oil (about 1 cup)
You may notice that most of these are staple pantry items for regular home cooks – making this a perfect recipe without running amuck and breaking your bank account.
The Recipe How-To
1. Prep the Ingredients
First things first, we prep our ingredients. Peel and slice carrots into a smaller size, roughly chop onion into bite-size pieces, and mince the garlic cloves.
2. Make the Meatballs
In a mixing bowl, combine ground chicken, chickpea flour, minced garlic, salt, freshly ground black pepper, baking soda, ground cardamom, ground coriander, and turmeric. Mix everything thoroughly using your hands, and form your meatballs to your liking.
3. Fry the Chicken Wings
Heat oil in a pot or Dutch oven over medium-high heat. Add chicken wings to the pot and fry until they turn golden brown, then remove from the pot.
4. Sauté Vegetables
In the same pot, sauté onions for several minutes until they start to soften before adding sliced carrots to the mix and continuing to sauté until the carrots are slightly tender.
5. Add Spices
Next up, let’s add our spices: bay leaf, turmeric powder, and ground black pepper. Stir all together with the vegetables.
6. Add Meatballs and Broth
Now it’s time to add our meatballs into the pot along with chicken broth to give more flavor to our soup. Use a stirring spoon to ensure everything is mixed well.
7. Let It Simmer
Cover with a lid and let it simmer for about half an hour on medium heat or until our meatballs are cooked through.
8. Serve!
Your hearty and intriguing Gundi (Persian Chicken Meatball Soup) is finally ready! Serve each bowl of soup with some fresh herbs, like parsley or cilantro on top. This soup dish can be paired nicely with some Persian-style steamed rice or bread for a more filling meal option.
Remember that cooking can bring joy into one’s life even at times when things are unsettling beyond our control so enjoy preparing this dish like I have enjoyed sharing it with you!
Substitutions and Variations
Looking to switch things up in your chicken meatball soup game? Here are some ideas to make this Persian gundi recipe your own.
– Meat: While ground chicken makes for a traditional Persian gundi, you can also use ground lamb, veal or beef for a heartier flavor. You can even mix and match different meats to create a unique flavor profile.
– Broth: Chicken broth is used as the base for this recipe, but you could use vegetable or beef broth if you prefer. Or, you could also use water instead and add your own aromatics and spices for added flavor.
– Vegetables: The carrots and onions in this recipe provide a nice texture and flavor, but feel free to add other vegetables that tickle your fancy. Some suggestions include celery, green beans, peas or even potatoes.
– Spices: Make this recipe your own by varying the spices. Experiment with the amounts of ground cardamom, baking soda, ground coriander and turmeric to find your preferred balance of flavors.
– Dumplings: Gondi dumplings are traditionally made with chickpea flour, but you could also try using all-purpose flour or matzo meal. You could even try making smaller dumplings akin to Persia’s answer to matzo balls.
– Noodle Soup: Looking to add a bit more flair to your gondi Persian soup? Try adding noodles like vermicelli or angel hair pasta for some extra texture.
No matter which substitutions or variations you choose, be sure to have bravery in the kitchen and enjoy making this classic Persian favorite truly yours!
Serving and Pairing
Gundi is a dish that is warm, comforting and filling. It’s perfect for cold winter nights or when you are in need of something hearty. The best way to serve gundi is with a garnish of fresh chopped herbs like parsley, cilantro or mint. These herbs will give the dish a pop of bright green color and add some freshness to the earthy notes.
For pairing, I suggest serving this soup with a light and crisp Persian salad. This will balance out the richness of the soup and cut through the density of the chicken meatballs. Alternatively, you can serve Gundi with some crusty bread that will help absorb all of the flavorsome broth.
If you’re feeling extra fancy, try pairing your Gundi with a full-bodied red wine that is rich in tannins like Syrah or Cabernet Sauvignon. The boldness of these wines complements the spices and flavors of Gundi.
No matter what you choose to pair it with, be sure to enjoy every bite of this heartwarming and soul-satisfying Persian chicken meatball soup!
Make-Ahead, Storing and Reheating
One of the best things about Gundi is that it can be made in advance and easily reheated for later consumption. I recommend preparing the soup completely up to the point before adding the chicken meatballs. You can then let the soup cool and store it in an airtight container in the fridge for up to 3 days.
When you’re ready to serve, simply bring the soup back to a low boil over medium heat, add in the chicken meatballs and cook until they are tender and cooked through. You may need to add more chicken broth or water at this point if the soup has thickened too much.
As for leftovers, store them tightly covered in the fridge for up to 4 days. To reheat, you can either microwave individual portions or gently reheat on the stovetop with some additional chicken broth or water added in.
You may find that as the soup sits, it thickens quite a bit due to the presence of chickpea flour. If this occurs, simply thin out with additional broth or water until desired consistency is reached.
Overall, Gundi is an ideal make-ahead dish for busy weeknights or meal prep. It reheats beautifully and is perfect for enjoying on its own or with some warm bread for dipping.
Tips for Perfect Results
When preparing Gundi, there are a few things that you can do to ensure you get perfect results. Here are some tips that I would like to share with you:
Firstly, mix the ground chicken and chickpea flour mixture well. To make sure the meatball does not fall apart in the soup, choose ground chicken with fat content of 15-20%. The addition of baking soda in the mixture, also helps retain moisture and adds lightness to the meatballs.
Secondly, take your time when rolling the meatballs – make them about the size of golf balls. Use a light touch when forming the meatballs as compressed meatballs will result in a heavy and dense texture. Once the meatballs have been formed, chill them in the fridge for at least an hour before adding them to the soup.
Thirdly, make your own chicken broth from scratch by boiling chicken wings or chicken carcass with onions, garlic cloves and bay leaf. This will add a rich depth of flavour to the soup that cannot be matched by store-bought broth. You can also use lamb or veal instead of chicken if desired.
Fourthly, do not overcook the vegetables. The carrots should be sliced into thin rounds so that they cook quickly and evenly. The onions should be roughly chopped so that they add flavour without overpowering the dish.
Finally, let the soup rest for at least 10 minutes after it is ready – this will allow for all of the flavours to meld together and ensure that every bite is delicious.
By following these tips, your Gundi Persain Chicken Meatball Soup will come out perfectly every time!
Bottom Line
In conclusion, if you want to impress your guests with a unique and delicious recipe at your next party, I highly recommend trying out this Gundi (Persian Chicken Meatball Soup) recipe. With its rich blend of spices and tender chicken meatballs, this soup is sure to tantalize every taste bud in the room. Plus, with its versatile ingredients and easy-to-follow instructions, it’s perfect for cooks of all levels. So why not add some heart and intrigue to your mealtime by making this Persian classic? I promise, you won’t regret it!
Gundi (Persian Chicken Meatball Soup) Recipe
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
Instructions
- Heat 3 tbsp oil in an 8 quart saucepan over medium-high heat.
- 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.
- 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.
- 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.
- 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.
- To serve, divide broth and meatballs among 6 bowls.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!