Gondy: The Persian Matzo Ball
- Cook & Prep: 1 h 15 m
- Serving: 10
For the Broth
For the Meatballs
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.
Serve in a casserole dish along with chelo (white rice) and tadig (crunchy crust).