Ingredients
1/4 cup canola oil 1 pound kosher 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 Manischewitz® All-Natural Chicken Broth 1 bay leaf 1 1/2 pounds ground kosher chicken 1 1/2 cups chickpea flour 2 1/2 teaspoons ground turmeric 2 teaspoons ground coriander 1 1/2 teaspoons baking soda 1/2 teaspoons ground cardamom

Ingredients

1/4 cup canola oil
1 pound kosher 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 Manischewitz® All-Natural Chicken Broth
1 bay leaf
1 1/2 pounds ground kosher chicken
1 1/2 cups chickpea flour
2 1/2 teaspoons ground turmeric
2 teaspoons ground coriander
1 1/2 teaspoons baking soda
1/2 teaspoons ground cardamom

Gundi (Persian Chicken Meatball Soup)

Directions

Heat 3 tablespoons oil in an 8-quart saucepan over medium-high heat.
Season kosher 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 Manischewitz® All-Natural Chicken Broth, 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.

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.
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.
To serve, divide broth and meatballs among 6 bowls.