Gondy are classic Persian Jewish meatballs made with chickpea flour that can be served as comfort food on Shabbat or instead of matzo balls on Passover (for those who eat kitniyot). This is an easy recipe to make classic Gondy.
Gondy: The Persian Matzo Ball
- Cooking and Prep: 1 h 15 m
- Serves: 10
Prepare the Soup
Yields approximately 40 gondies.
In a six-quart sauce pan, bring the water, salt, consommé powder, and turmeric to a boil.
Meanwhile, mix all meatball ingredients together. When water boils, drop in meatballs the size of golf balls. Bring water to a boil again and add the zucchini and chickpeas. Cover and simmer for 45 minutes.