Gondy: The Persian Matzo Ball

 

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• Cooking and Prep: 1 h 15 m
• Serves: 10
• Contains:

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.

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Ingredients (16)

Broth

• 10 cups water

• 2 teaspoons salt

• 2 tablespoons chicken or onion consommé powder

• 1/4 teaspoon turmeric

• 2 zucchini, washed and cut into 1-inch chunks

• 1 (15 ounce) can Haddar Chickpeas, drained and rinsed

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  Haddar Chickpeas

Meatballs

• 2 pounds ground beef, chicken, or turkey

• 1 large onion, liquefied

• 1/2 cup chickpea flour (if using turkey, substitute 1 cup instead)

• 2 eggs

• 3 tablespoons Gefen Canola Oil

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  Gefen Canola Oil

• 1/2 teaspoon turmeric

• 1 tablespoon cardamom powder (optional)

• 1 teaspoon Gefen Garlic Powder

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  Gefen Garlic Powder

• 2 teaspoons salt

• 1/2 teaspoon black pepper

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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 tahdig (crunchy crust).