In order to bring you the best organic produce, some ingredients may differ from those depicted.

Persian chicken-dumpling and egg-noodle soup

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 750 Calories/Serving

30 Minutes

We like to think of these as the Persian answer to matzo balls. Known as gondi, these chicken dumplings are bound with chickpea flour and seasoned with cumin, cardamom, ginger, and turmeric. And, like matzo balls, they’re served in a bowl of richly flavored soup. Watch our video to learn how to shape the dumplings using two spoons.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 shallot
1 pasture-raised organic egg
½ cup chickpea flour
1¼ teaspoon dumpling spice blend (cumin - cardamom - ginger - turmeric - oregano)
½ pound ground chicken thigh
1 to 2 leeks
1 to 2 celery stalks
1 to 2 carrots
1 cup chicken stock
3 ounces pappardelle
Fresh herb mix (basil - mint - parsley)

Nutrition per serving

Calories 750, Total Fat 30g (38% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 255mg (85% DV), Sodium 550mg (24% DV), Total Carb. 81g (29% DV), Fiber 13g (46% DV), Protein 42g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the dumpling mixture; prep the vegetables

Peel the shallot and coarsely chop.

In a bowl, combine the shallot, egg, chickpea flour, dumpling spice blend, and ground chicken. Season generously with salt and pepper, and mix well. Refrigerate until ready to use.

Cut the leek in half lengthwise and then into ¼-inch-thick half-moon slices. Soak in a bowl of water and allow any dirt to settle at the bottom.
Cut the celery into ¼-inch-thick diagonal slices.
Cut the carrot in half lengthwise and then into ¼-inch-thick diagonal slices.
Remove any stems from the herb mix and finely chop the leaves.

Cook the vegetables

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Lift the leeks from the water, add to the pan, season with salt and pepper, and cook until just soft, 3 to 4 minutes. Add the celery and carrots, and cook, stirring occasionally, until tender, 2 to 3 minutes.
Add the chicken stock and 2½ cups water, and bring to a boil. Add the pappardelle, reduce to a simmer, and cook until the pasta is just tender, 5 to 7 minutes. While the pappardelle cooks, shape the dumplings.

Shape and cook the dumplings

With a spoon, scoop about 1½ tablespoons of the ground chicken mixture. Press another spoon on top of the meat to to shape it into a oval. Pass the chicken back and forth several times to make smooth, evenly shaped dumplings. Add each dumpling to the pot immediately after it’s formed and simmer until the dumplings are firm and cooked through, 6 to 8 minutes. Stir the herb mix into the soup and remove from the heat. Season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls and serve.

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