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Gundi/Gundhi II (M, TNT)
Source: "The World of Jewish Entertaining," by Gil Marks
Serves: 8

Meatballs:
1-1/2 pounds ground beef or chicken
2 medium onions, minced or grated (about 1 cup)
1 large egg, slightly beaten
1/3 cup chopped parsley
1 tsp. salt
1/2 tsp. ground cardamom or cinnamon
1/4 tsp. turmeric
1/8 tsp. ground black pepper

Soup:
2 quarts chicken soup/stock
3 medium carrots, sliced
1 tsp. ground cumin
1/2 tsp. turmeric
Pinch of cayenne or red pepper flakes
Cooked chickpeas (optional, can be served either in the soup, as I do, or separately)

For the meatballs, mix all the ingredients and refrigerate until easy to handle (about 1 hour at least).

Bring soup to the boil with carrots and potatoes. Simmer for 30 minutes; add cumin, turmeric, and cayenne.

Using wet hands, form the meatballs into 1" balls. Put meatballs into boiling soup, cover, reduce heat to low and simmer until tender, about 30 minutes.

Can be refrigerated up to 3 days.

For the crockpot I use a different method: I simmer the meatballs in the stock, then put the soup into the crockpot and add the vegetables and the chickpeas. Besides, I always throw cilantro in before Shabbat and let it happily simmer away.

Serve over cooked rice (the recipe states 4 cups cooked).

Poster's Notes:
I leave out the turmeric, take an extra egg, and add 4 to 6 oz. chickpea flour, as I find it better tasting.

Posted by Yael de Kraker

Nutritional Info Per Serving: N/A