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Persian Gondi Soup
Ingredients
- 500 grams ground beef
- 500 grams ground chicken
- 4 large onions, finely chopped
- one and a half cups chickpea flour
- 1 teaspoon black pepper
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 2 teaspoons salt
- half teaspoon cardamom
- 2 handfuls parsley
- 1 onion onion, halved and thinly sliced
- 2 cups cooked chickpeas
- 2 large carrots, peeled and cut into small cubes
- 3 potatoes, peeled and cut into small cubes
Preparation
Fry one onion, halved and thinly sliced, until browned.Add the carrot and potatoes to the onion and stir.
Add a teaspoon of salt, half a teaspoon of black pepper, turmeric and a handful of parsley and stir.
Add a liter and a half of boiling water, bring to a boil, lower the heat, cover the pot
and let it cook until the potatoes are soft.
Add the chickpeas.
In a large bowl, mix the beef, chopped onion, chickpea flour, a teaspoon of salt, half a teaspoon of cardamom, half a teaspoon of black pepper, a teaspoon of turmeric, a teaspoon of cumin and a handful of parsley.
Form meatballs with wet hands and add them to the soup.
Cook for half an hour.
You can add half a package of noodles.
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