1. In a six-quart sauce pan, bring the water, salt, consommé powder, and turmeric to a boil.
2. 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.
3. Serve in a casserole dish along with chelo (white rice) and tahdig (crunchy crust).