Easy Gondi (Persian Chicken + Chickpea Meatballs)

Updated April 28th, 2026

Posted Nov 15, 2025

A warm, cozy soup with soft dumpling-style meatballs. My grandma used to come over every Sunday to make us a persian stew, some salad, and some tahdig for the week! Gondi has always been my absolute favorite persian soup. It's light and cozy! Perfect for rainy days or Friday night dinners

Ingredient List

For the Gondi

• 2 lb ground chicken

• 1 cup fine chickpea flour

• 1 medium onion, grated or finely chopped

• 1 teaspoon turmeric

• 1 teaspoon salt (more to taste)

• ½ teaspoon black pepper

• ½ teaspoon cumin

• 1–2 tablespoons olive oil if needed

For the Broth

• 6 cups water or chicken broth

• 1 teaspoon turmeric

• 1 tablespoon cumin

• 1 tablespoon Turmeric

• Salt to taste

• Optional: 1–2 whole cardamom pods

• 2 potatoes

• 1 can garbanzo beans (chickpea)

Instructions

1. Mix the meatballs: In a bowl, combine the ground chicken, grated onion, chickpea flour, turmeric, salt, pepper, and cumin. The mixture should feel soft and sticky, like a thick dough. Add a splash of oil if it feels too firm.

2. Shape: Wet your hands and roll the mixture into golf-ball sized pieces. They will puff up a little as they cook.

3. Add your potatoes, onions, and garbanzo beans to a dutch oven with a little bit of olive oil and sauté for around 5 minutes.

4. Make the broth: Add in the chicken broth and bring it to a boil. Stir in all seasonings.

5. Cook the Gondi: Gently drop each ball into the pot, then lower the heat to medium-low. Let it simmer for 35 minutes until the gondi is tender and the broth turns golden.

6. Serve: Serve it with the broth, fresh herbs, lavash, or rice.

A Recipe by Madeline May

Persian Gondi Soup

Persian • Soup • Comfort Food

Prep

25 mins

Cook

40 mins

Total

1 hr 5 mins

Yield

6 servings

Category

Soup

Difficulty

Intermediate

A comforting Persian chicken and chickpea dumpling soup with a fragrant golden broth, potatoes, and garbanzo beans.

Ingredients

For the Gondi

• 2 pounds ground chicken
• 1 cup fine chickpea flour
• 1 medium onion, grated
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1–2 tablespoons olive oil, if needed

For the Broth

• 6 cups chicken broth or water
• 1 teaspoon turmeric
• 1 tablespoon cumin
• 1 tablespoon turmeric
• Salt, to taste
• 1–2 whole cardamom pods (optional)
• 2 potatoes, peeled and chopped
• 1 can garbanzo beans
• 1 onion, chopped
• Olive oil

Instructions

1. Mix the gondi Combine the ground chicken, onion, chickpea flour, turmeric, salt, pepper, and cumin until a soft, sticky mixture forms. Add a little olive oil if needed.
2. Shape With damp hands, roll into golf-ball-sized dumplings.
3. Sauté the vegetables Heat a little olive oil in a Dutch oven and sauté the chopped onion, potatoes, and garbanzo beans for about 5 minutes.
4. Build the broth Pour in the broth, add the turmeric, cumin, salt, and cardamom if using, and bring to a boil.
5. Cook the gondi Gently add the dumplings, reduce the heat to medium-low, and simmer for about 35 minutes until tender and the broth is golden.
6. Serve Serve with the broth alongside fresh herbs, lavash, or rice.

Storage

Refrigerate for up to 4 days. The flavors become even better the next day.

Make Ahead

Prepare the gondi mixture a day ahead and refrigerate before shaping and cooking.

A Note from Madeline May

Handle the gondi gently when adding them to the broth so they stay light and tender.

Print Recipe Copy Recipe

A Recipe by Madeline May • madelinemayco.com

Browse More Recent Recipes