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Gondi Soup – Chicken Soup with Matzo Balls سوپ گندی

Gondi Soup – Chicken Soup with Matzo Balls سوپ گندی

The best soothing Soup for Cold and Flu Season!

Course anti-cold soup, soup
Cuisine iranian food, jewish cuisine, persian cuisine, Persian Food
Keyword Gondi Soup – Chicken Soup with Matzo Balls سوپ گندی
Prep Time 10 minutes
Cook Time 2 hours
Servings 4 people
Author Labsalliebe

Ingredients

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 cold water about 17 US cups
  • Salt and freshly ground black pepper to taste

INGREDIENTS FOT THE MATZO BALLS

  • 330 g matzo meal 11.6 oz
  • 6 large eggs
  • 6 tbsp grapeseed oil
  • 2 tsp salt
  • 4 tbsp chicken broth

Instructions

HOW TO MAKE SOUP-E GONDI

PREPARE THE VEGETABLES

  1. Dice the onion, slice the carrots, parsnip, and celery, roughly.

  2. Chop the dill, and lightly crush the garlic cloves.

COOK THE CHICKEN SOUP

  1. Place the whole chicken in a large stockpot with 4 litres of cold water.

  2. 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.

  3. PREPARE THE MATZO BALLS

  4. Mix the matzo meal, eggs, grapeseed oil, salt, and chicken broth.

  5. Refrigerate for 20 minutes, then shape the mixture into approximately 16 small balls.

STRAIN THE BROTH

  1. Remove the chicken and vegetables, strain the broth into a clean pot, and season with salt and pepper.

  2. Remove the chicken from the bones and shred the meat with two forks.

COOK AND SERVE

  1. Gently simmer the matzo balls in the broth for about 35 minutes, until cooked through.

  2. Return the shredded chicken and vegetables to the soup, if desired.

  3. Ladle into bowls and garnish with fresh dill.

Recipe Notes

Serve your Soup-e Gondi piping hot with matzo bread or homemade Challah.