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"At first bite of this wonderful soup, the flavors of gundi are reminiscent of falafel. All of the rich, warm spices we are familiar with, in a rustic and simple broth. Gundi is to Iranian Jews what the matzo ball is to Eastern European Jews. Sometimes made with chickpeas, this recipe uses chickpea flour. Some versions include small potatoes cut in half and poached in the broth. Although the recipe hails from Iran, most Persian Jews live in Israel now and Israel is where the soup lives on." — Jenn Louis
Recipes excerpted with permission The Chicken Soup Manifesto by Jenn Louis, published by Hardie Grant Books September 2020, RRP $29.99 Hardcover.
For the Meatballs
tablespoons rendered chicken fat or vegetable oil
Pardon the interruption
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