Ingredients
- 10 cups chicken stock
- 1 ¼ cups chick pea flour
- 1 tablespoon matzo meal (or panic or other breadcrumbs)
- 1 ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 lbs ground chicken (or ground turkey)
- 1 onion (peeled and finely minced)
- ½ cup water
- ¼ cup grapeseed oil (or other neutral oil such as canola or avocado)
- ½ cup carrot (shredded)
- 1 egg
- salt
- pepper
- ¼ cup parsley (or cilantro, finely chopped)
Instructions
- Bring the chicken stock to a simmer while you assemble the dumplings
- Combine the chick pea flour, matzo meal, cumin, turmeric, ground poultry, onion, water, oil, carrot, and egg. Sprinkle with salt and pepper, and mix until thoroughly combined. The mixture will be soft and elastic
- Make golf ball sized balls from the ground poultry mixture. Add these into the simmering broth. Increase the heat to high, and bring to a boil. Reduce the heat, and simmer for 30-40 minutes, or until the dumplings are cooked through
- When serving, garnish with the parsley or cilantro (optional)
Notes
Note: Other serving suggestions include adding cooked, shredded chicken, or chick peas, to the soup
Nutrition Facts
Persian Jewish Chicken Dumpling Soup
Serving Size
6 g
Amount per Serving
Calories
461
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
7
g
Cholesterol
104
mg
35
%
Sodium
655
mg
28
%
Potassium
1122
mg
32
%
Carbohydrates
33
g
11
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
30
g
60
%
Vitamin A
2060
IU
41
%
Vitamin C
6
mg
7
%
Calcium
48
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.