Gondy: The Persian Matzo Ball

Reyna Simnegar Recipe By
  • Cook & Prep: 1 h 15 m
  • Serving: 10
  • Contains:

Ingredients (16)

For the Broth

For the Meatballs

Start Cooking

Prepare the Soup

Yields approximately 40 gondies.

  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 tadig (crunchy crust).

EMAIL
Please Log in to ask a question Say Something! Share your thought POST
Please Log in to post a review Say Something! Share your thought POST
0 / 5 stars

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP