Leafy Vegetable Soup Amongst Gondi (Chicken-Chickpea Dumplings)

Ingredients:

for the dumplings:

iii cloves garlic, grated
ii onions, grated
1 egg
ii cups toasted chickpea flour*
1 pound soil chicken
ii teaspoons soil cardamom
1/2 teaspoon soil turmeric
pinch cumin
ii tablespoons neutral-tasting crude or schmaltz
salt
freshly soil dark pepper

for the soup:

1 bunch rainbow chard, stems as well as greens chopped
1 onion, sliced into quarter moons
iii cloves garlic, sliced
1 stem celery (with greens), sliced
1 bunch greenish onions, sliced
ii carrots, sliced
ii parsnips, sliced
64 oz chicken stock
1 tablespoon fresh thyme leaves
salt
freshly soil dark pepper




Directions:

24 HOURS BEFORE SERVING:

Mix together the dumpling ingredients until polish inwards a large bowl. Refrigerate inwards an airtight container overnight.


*Sold at Middle Eastern grocery stores. Or purchase land chickpea flour as well as toast it inwards a dry out skillet. Cool before use.

WHEN YOU WANT TO MAKE THE SOUP:

for the dumplings:

Bring a large pot of salted H2O to a boil. Form the dumpling mixture into 1 1/2-2 inch balls (about 12-15) driblet into the boiling H2O as well as laid upwards for 45 minutes or until they are fully cooked (remember they convey raw chicken inwards them!). They volition float fairly before on but don't move tricked!

Directions:

In a large pot, sauté the chard stems, onion, garlic, celery, greenish onions, carrots, as well as parsnips until the onions are soft as well as translucent. Add the stock, thyme, tabular array salt as well as pepper as well as simmer for xx minutes. Add the residuum of the chard as well as simmer some other xx minutes or until the vegetables are soft as well as the dumplings are ready.


Ladle the soup into bowls, add together dumplings.

Refrigerated whatsoever leftover soup as well as dumplings separately  (to avoid the dumplings absorbing all of the broth) as well as re-heat upwards together inwards a pot.

My thoughts:

This is ane of those dishes where  I came across a scream of in ane trial as well as idea it was odd but hence in ane trial I had heard of it, I came across references to it everywhere. It's an Iranian dish that is plainly pop inwards the Iranian Jewish community at Passover. Chickpeas are ane of those ingredients where in that place is some struggle over whether it is okay to swallow at Passover or not. Influenza A virus subtype H5N1 lot of Ashkenazi Jews don't swallow whatsoever legumes during Passover but inwards 2016, it was ruled that they were fine. It's all a fight complicated as well as personal to many people but if this is an outcome for you, hence you lot know what you lot tin terminate or desire to eat. 

Luckily, it is non Passover now! While I intend this soup would move groovy then, I don't unremarkably desire to brand some large soup dish when it is potentially warm as well as sunny out. No give cheers you! Deepest, darkest winter? Soup's on! 

This soup looks variety of similar matzah ball soup (which may explicate the popularity at Passover when matzah rules) but these dumplings are made of toasted chickpea flour as well as soil chicken hence the meat inwards the dumpling, non the soup! I've made meaty dumplings before when I made Marak Kubbeh Adom (Beet Soup amongst Meat-filled Dumplings) but these are hence much easier than that was! Here the chicken is basically the gum that holds the dumpling together. I cooked them separately similar I practice matzah balls, non exclusively amongst leftovers inwards hear (when stored inwards soup dumplings tend to soak upwards all the broth as well as autumn apart) but because in that place is raw chicken inwards in that place as well as they need to move fully cooked. I didn't desire to overcook the veggie soup at the expense of the gondi. 

Like I practice when I make matzah ball soup, I also made the soup to a greater extent than hardy than recipes I establish online. I oftentimes meet matzah ball soup at restaurants where the matzah balls are the star, floating inwards a body of body of water of land chicken broth or "soup" that is simply a deplorable patch of chicken as well as a lonely carrot. Gondi is most oftentimes served that agency too--just broth. If I am going to seat all that move into a dumpling, this soup is going to move a meal, non some appetizer! So I made a actually tasty vegetable-packed soup to float the gondi amongst tons of rainbow chard as well as root vegetables. It was hence so good! Very satisfying as well as amount of flavor! The gondi were surprisingly low-cal as well as I loved the spices.