Persian Gondi (Meatball Soup)

Ingredients

Fresh cilantro

1 cup, chopped (plus extra for garnish)

Lemon juice

2 tablespoons, freshly squeezed

Chicken broth

6 cups

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Ground cardamom

1/2 teaspoon

Ground cinnamon

1/2 teaspoon

Ground cumin

1 teaspoon

Ground turmeric

1/2 teaspoon

Garlic

3 cloves, minced

Onion

1 medium, finely chopped

Chickpea flour

1 cup

Ground chicken

1 pound

Instructions

1. In a large mixing bowl, combine the ground chicken, chickpea flour, finely chopped onion, minced garlic, turmeric, cumin, cinnamon, cardamom, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
2. With wet hands, shape the mixture into small meatballs, approximately 1 inch in diameter. Set aside on a plate.
3. In a large pot, bring the chicken broth to a rolling boil over high heat.
4. Carefully drop the meatballs into the boiling broth. Reduce the heat to a gentle simmer.
5. Cover the pot and let the meatballs cook for about 30 minutes, or until they are fully cooked and tender.
6. Once cooked, stir in the lemon juice and chopped fresh cilantro, allowing the flavors to meld for a couple of minutes.
7. Ladle the Gondi soup into bowls and serve hot, garnished with additional fresh cilantro if desired.