There’s nothing quite like coming home from a snowy winter walk or an afternoon of sledging with rosy cheeks, cold hands, and a big appetite. After a day in our own winter wonderland, I love warming up with a steaming bowl of Gondi Soup – Chicken Soup with Matzo Balls سوپ گندی.

This homemade Persian Jewish-inspired chicken soup combines tender chicken, sweet root vegetables, fragrant dill, and delicious matzo balls. It’s perfect for a cosy winter dinner or a family gathering.

As the chicken simmers with sweet carrots, parsnips, celery, garlic, onion, bay leaves, and fresh dill, its wonderful aroma fills the kitchen. I prepare the soup before heading outdoors, so a delicious homemade meal awaits us when we return. Every spoonful brings warmth, flavour, and the simple pleasure of sharing good food with family.

WHAT MAKES SOUP-E GONDI SO SPECIAL?

Soup-e Gondi connects me with the rich culinary traditions of Persian Jewish families. Generations of Jewish families in Tehran preserve these traditions, particularly in historic neighbourhoods such as Oudlajan. Persian Jewish cuisine travels with families to Israel, the United States, and beyond, carrying treasured recipes from one generation to the next.

In New York, matzo ball soup holds a special place in Jewish food culture. My Persian relatives who live there swear by the chicken soup at Russ & Daughters Café on Orchard Street in Manhattan.

Traditional Persian Jewish gondi usually consists of seasoned meat dumplings made with ground chicken or lamb and chickpea flour. My recipe takes a slightly different approach and pairs homemade chicken broth with matzo balls, the classic Jewish dumplings made with matzo meal and eggs. This delicious combination brings together two comforting food traditions in one satisfying bowl.

WHAT ARE MATZO BALLS?

Matzo balls, also known as matzah balls or kneidlach, are traditional Jewish dumplings made with matzo meal, eggs, fat, and seasoning. They are a favourite addition to chicken soup, especially during Passover.

For my version, I combine matzo meal with eggs, grapeseed oil, salt, and a little chicken broth. After chilling the mixture for 20 minutes, I shape it into small balls and gently simmer them in the broth for around 35 minutes.

Some cooks use schmaltz, traditional rendered chicken fat, for a richer flavour. I prefer grapeseed oil, which keeps my preparation simple while allowing the aromatic broth and fresh vegetables to shine.

I love serving this soup with freshly baked Challah bread (Nan-e Gisu) or matzo bread. Both make the perfect accompaniment to the tender chicken and flavourful broth. If you enjoy cooking with matzo, try my Saffron Latkes – Potato Pancakes with Saffron too.

HOMEMADE CHICKEN SOUP ALSO KNOWN AS JEWISH PENICILLIN

In the United States, people affectionately call Jewish chicken soup Jewish Penicillin. Our grandmothers have long turned to a steaming bowl of homemade soup whenever someone catches a cold, and it’s easy to understand why. Warm broth helps maintain hydration and may temporarily soothe a sore throat or a blocked nose.

Cysteine may help thin mucus and support the body’s natural antioxidant defences, but its effects on pathogens and inflammation should not be overstated. Chicken supplies protein and nutrients such as zinc, iron, and vitamin B12, while carrots provide beta-carotene, which the body converts into vitamin A. Fresh vegetables and herbs add flavour and a variety of nutrients to the broth.

Although chicken soup doesn’t cure colds or prevent infections, research suggests it may help ease some respiratory symptoms. For me, its greatest benefit is the comfort it brings when the weather turns cold or we need a little extra care.

I always prefer fresh, good-quality ingredients and choose organic produce whenever possible. A whole chicken, slowly simmered with vegetables and herbs, creates a beautifully aromatic broth that tastes far better than anything from a packet.

CAN CHICKEN BROTH HELP WITH WEIGHT LOSS?

Chicken soup is a comforting classic during cold and flu season, but chicken broth can also be part of a balanced weight-loss plan. Since it contains plenty of water and is often low in calories, a small cup before a meal may help you feel satisfied and avoid overeating.

Homemade chicken broth also provides fluids and some nutrients, depending on the ingredients used. However, it does not directly burn fat, “alkalise” the body to release fat stores, or detox your system. Your body already has its own natural detoxification systems.

If you enjoy chicken broth, try sipping a warm cup before your main meal as part of a balanced diet. I wouldn’t recommend replacing meals with broth for several days, though. Your body needs enough protein, healthy fats, carbohydrates, and other essential nutrients to stay healthy.

INGREDIENTS SOUP-E GONDI

1 whole chicken

1 large onion

8 carrots

1 parsnip

4 celery stalks

1 bunch fresh dill

2 bay leaves*

3 garlic cloves

4 litres (about 17 US cups) cold water

Salt and freshly ground black pepper, to taste

INGREDIENTS FOT THE MATZO BALLS

330 g (11.6 oz) matzo meal*

6 large eggs

6 tbsp grapeseed oil*

2 tsp salt

4 tbsp chicken broth

HOW TO MAKE SOUP-E GONDI

PREPARE THE VEGETABLES

Dice the onion, slice the carrots, parsnip, and celery, roughly chop the dill, and lightly crush the garlic cloves.

COOK THE CHICKEN SOUP

Place the whole chicken in a large stockpot with 4 litres of cold water. Add the vegetables, garlic, dill, and bay leaves. Bring to a gentle simmer and cook for approximately 2 hours, until the chicken is tender and thoroughly cooked.

PREPARE THE MATZO BALLS

Mix the matzo meal, eggs, grapeseed oil, salt, and chicken broth. Refrigerate for 20 minutes, then shape the mixture into approximately 16 small balls.

STRAIN THE BROTH

Remove the chicken and vegetables, strain the broth into a clean pot, and season with salt and pepper. Remove the chicken from the bones and shred the meat with two forks.

COOK AND SERVE

Gently simmer the matzo balls in the broth for about 35 minutes, until cooked through. Return the shredded chicken and vegetables to the soup, if desired. Ladle into bowls and garnish with fresh dill.

Serve your Soup-e Gondi piping hot with matzo bread or homemade Challah. After a winter walk or a day of sledging, there’s nothing quite like coming home to this fragrant, nourishing bowl of homemade goodness.

Enjoy, or as we say in Persian: Noosh-e Jan!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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