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Gundi (Persian Chicken Meatball Soup)

At the heart of this intriguing soup is a matzo-ball-like dumpling made of ground chicken and chickpea flour. From: www.saveur.com SERVES 6

¼ cup canola oil
1 lb. chicken wings
Kosher salt and freshly ground black pepper, to taste
3 medium onions (2 roughly chopped, 1 minced)
3 medium carrots, roughly chopped
2 cloves garlic, crushed
8 cups chicken stock
1 bay leaf
1½ lb. ground chicken
1½ cups chickpea flour
2½ tsp. ground turmeric
2 tsp. ground coriander
1½ tsp. baking soda
½ tsp. ground cardamom

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

2. Meanwhile, heat remaining oil in a 12" skillet over medium-high heat. Add minced onion; cook until soft, 3–4 minutes. Transfer to a bowl and mix with remaining ingredients. Using wet hands, divide mixture into six 3" balls. Bring broth to a simmer; add meatballs. Cook, partially covered, until cooked through, about 17 minutes. To serve, divide broth and meatballs among 6 bowls.