Gundi (Persian Chicken Meatball Soup)

• 1/4 cup canola oil
• 1 lb chicken wings
• kosher salt & freshly ground black pepper, to taste
• 3 medium onions (2 roughly chopped, 1 minced)
• 3 medium carrots, roughly chopped
• 2 garlic cloves, crushed
• 8 cups chicken stock
• 1 bay leaf
• 1 1/2 lbs ground chicken
• 1 1/2 cups chickpea flour
• 2 1/2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cardamom

1. Heat 3 tbsp oil in an 8 quart saucepan over medium-high heat.
2. Season wings with salt and pepper; cook, turning once, until browned, about 13 minutes. Add roughly chopped onions, carrots, and garlic, and cook, stirring, until soft, about 8 minutes.
3. Add stock, bay leaf, and salt; bring to a boil. Reduce heat to medium; cook until slightly reduced, about 25 minutes. Strain broth, discard solids, and return broth to pan.
4. Meanwhile, heat remaining oil in a 12 inch skillet over medium-high heat. Add minced onion; cook until soft, 3-4 minutes. Transfer to a bowl and mix with remaining ingredients.
5. Using wet hands, divide mixture into six 3 inch balls. Bring broth to a simmer; add meatballs. Cook, partially covered, until cooked through, about 17 minutes.
6. To serve, divide broth and meatballs among 6 bowls.

canola oil, chicken, kosher salt, onions, carrots, garlic, chicken stock, bay leaf, ground chicken, chickpea flour, ground turmeric, ground coriander, baking soda, ground cardamom

Taken from www.food.com/recipe/gundi-persian-chicken-meatball-soup-497691 (may not work)