Chicken gundi dumpling soup with fresh fusilli and mint

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

Chicken gundi dumpling soup with fresh fusilli and mint

Chicken gundi dumpling soup with fresh fusilli and mint

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 700 Calories/Serving

35–50 Minutes

Made from chickpea flour and chicken, gundi are the Persian-Jewish version of matzo balls, with a lighter, pillowy texture, served here in a hearty soup.

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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 organic leek
  • 1 or 2 organic shallots
  • 10 ounces ground chicken
  • 1 organic egg
  • Sunbasket gundi spice blend (turmeric - cardamom - coriander - cumin - garam masala - Aleppo chile flakes - nutmeg)
  • ½ cup chickpea flour
  • 1 cup organic mirepoix (onions - carrots - celery)
  • 1 cup vegetable broth
  • 7 ounces fresh fusilli
  • 4 or 5 sprigs organic fresh mint

Nutrition per serving

Calories 700, Total Fat 21g (27% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 255mg (85% DV), Sodium 470mg (20% DV), Total Carb. 82g (30% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 47g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


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

Wash produce before use


Prep the soup ingredients and the gundi

  • Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups [3 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
  • Peel and coarsely chop enough shallots to measure ¼ cup [½ cup].
  • Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Crack the egg into a large bowl. Using a fork or whisk, lightly beat until just blended. Stir in the gundi spice blend, chickpea flour, and shallots. Add the chicken, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch-wide round dumplings.


Cook the soup

In a large sauce pot over medium-high heat, warm 1 to 3 teaspoons oil until hot but not smoking. Add the leek and mirepoix, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
Add the vegetable broth and 2½ cups [4 cups] water and bring to a boil. Reduce to a vigorous simmer, add the chicken dumplings, and cook until firm and almost cooked through, 4 to 6 minutes after all the dumplings have been added to the pot. Stir in the fusilli and cook, stirring occasionally, until the fusilli is just tender and the dumplings are cooked through, 3 to 5 minutes.
When the soup is almost done, prepare the mint.


Prep the mint; finish the soup

  • Strip the mint leaves from the stems; coarsely chop the leaves.
When the dumplings are done, stir the mint into the soup. Remove from the heat and season to taste with salt and pepper.


Transfer the soup to individual bowls and serve.
Kids Can!
  • Wash the leek and pat dry.
  • Measure the shallots.
  • Measure the water for the soup.
  • Strip the mint leaves.