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Recipes from Manischewitz

Gundi (Persian Chicken Meatball Soup)

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In partnership with Saveur Magazine
Serves 6


  • 1/4 cup canola oil
  • 1 pound kosher chicken wings
  • Kosher salt and freshly ground black pepper, to taste
  • 3 medium onions (2 roughly chopped, 1 minced)
  • 3 medium carrots, roughly chopped
  • 2 cloves garlic, crushed
  • 8 cups Manischewitz® All-Natural Chicken Broth
  • 1 bay leaf
  • 1 1/2 pounds ground kosher 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 teaspoons ground cardamom


1. Heat 3 tablespoons oil in an 8-quart saucepan over medium-high heat. Season kosher 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 Manischewitz® All-Natural Chicken Broth, 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.
2. 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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