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.
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)
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.