Gondy: The Persian Matzo Ball

Reyna Simnegar Reyna Simnegar
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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.

1h 15m 10
Medium Gluten Free Low Carb No Refined Sugar Passover Meat

Contains: Egg

Directions

Prepare the Soup

  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).

Description:

Yields approximately 40 gondies.

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