Recipes · Iranian · Soups and Broths
Gondi (Persian Chicken Dumpling Soup)
One serving has 343 kcal and 31 g protein, and at least a fifth of a woman's daily need of pyridoxine (64%), niacin (57%), copper (52%), manganese (52%), phosphorus (50%) and riboflavin (45%). Ready in 45 minutes.
- Preparation: 15 min
- Cooking: 30 min
- Makes: 1 serving (439 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, High protein
- Contains: celery, poultry
Ingredients
- 120 g Chicken, ground, raw
- 35 g Chickpea flour (besan)
- 30 g Onions, raw
- 1.5 g Cumin
- 0.5 g Cardamom
- 0.3 g Turmeric
- 1 g Salt
- 250 g Chicken broth
- 0.3 g Black pepper
Method
- Mix the ground chicken with the chickpea flour, grated onion, cumin, cardamom, turmeric, salt and pepper into a smooth, slightly sticky paste.
- Cover and rest the mixture in the fridge 20-30 minutes so the flour absorbs the moisture.
- Bring the chicken broth to a gentle simmer in a wide pot.
- With wet hands, shape the mixture into small oval dumplings and gently lower them into the simmering broth.
- Poach uncovered at a bare simmer, without boiling hard, 20-25 minutes until the dumplings are firm and cooked through to 74 °C (165 °F).
- Ladle the dumplings and broth into bowls to serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 343 kcal | 16% |
| Carbohydrates | 25.6 g | |
| Water | 363 mL | |
| Fiber | 4.7 g | 16% |
| Protein | 31.1 g | 65% |
| Tryptophan | 0.18 g | |
| Threonine | 0.88 g | |
| Isoleucine | 0.96 g | |
| Leucine | 1.6 g | |
| Lysine | 1.8 g | |
| Methionine | 0.54 g | |
| Cystine | 0.23 g | |
| Phenylalanine | 0.83 g | |
| Tyrosine | 0.73 g | |
| Valine | 1 g | |
| Histidine | 0.64 g | |
| Fat | 13 g | |
| Monounsaturated | 5.1 g | |
| Polyunsaturated | 2.9 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 2.7 g | |
| Saturated | 3.1 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 108 mg | |
| Calcium | 57.8 mg | 6% |
| Copper | 0.47 mg | 52% |
| Iron | 4.2 mg | 23% |
| Magnesium | 96.6 mg | 31% |
| Manganese | 0.94 mg | 52% |
| Phosphorus | 353 mg | 50% |
| Potassium | 1,054 mg | 22% |
| Selenium | 16.4 µg | 30% |
| Sodium | 1,413 mg | |
| Zinc | 3.1 mg | 39% |
| Thiamin (vitamin B1) | 0.38 mg | 35% |
| Riboflavin (vitamin B2) | 0.49 mg | 45% |
| Niacin (vitamin B3) | 8 mg | 57% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 31% |
| Pyridoxine (vitamin B6) | 0.83 mg | 64% |
| Folate (vitamin B9) | 160 µg | 40% |
| Cobalamin (vitamin B12) | 0.72 µg | 30% |
| Choline | 75.4 mg | 18% |
| Vitamin A | 1.7 µg | 0% |
| Vitamin C | 2.4 mg | 3% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.79 mg | 5% |
| Vitamin K | 4.9 µg | 5% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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