Gundi (Persian Chicken Meatball Soup)

1. 1

   Heat 3 tbsp oil in an 8 quart saucepan over medium-high heat.

2. 2

   Season wings with salt and pepper; cook, turning once, until browned, about 13 minutes. Add roughly chopped onions, carrots, and garlic, and cook, stirring, until soft, about 8 minutes.

3. 3

   Add stock, bay leaf, and salt; bring to a boil. Reduce heat to medium; cook until slightly reduced, about 25 minutes. Strain broth, discard solids, and return broth to pan.

4. 4

   Meanwhile, heat remaining oil in a 12 inch skillet over medium-high heat. Add minced onion; cook until soft, 3-4 minutes. Transfer to a bowl and mix with remaining ingredients.

5. 5

   Using wet hands, divide mixture into six 3 inch balls. Bring broth to a simmer; add meatballs. Cook, partially covered, until cooked through, about 17 minutes.

6. 6

   To serve, divide broth and meatballs among 6 bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.