Persian chicken-dumpling and egg-noodle soup
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.
- 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)
Make the dumpling mixture; prep the vegetables
- Peel the shallot and coarsely chop.
- 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
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
Calories: 750, Protein: 42 g, Fiber: 13 g, Total Fat: 30 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 5 g, Saturated Fat: 6 g, Cholesterol: 255 mg, Sodium: 550 mg, Carbohydrates: 81 g, Added Sugar: 0 g.