Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn’t cloudy. At home, she encourages you to do as her family does, and cook the gondi in the same soup they’ll be served in.
As a Spring flourish, Einat also plans to add finely chopped ramp bulbs to the soup and use their greens as a garnish.
2 quarts canned or homemade low-sodium chicken broth
1 medium carrot, chopped into 1/2-inch dice (about 1 cup)
1 medium leek, white parts only, split lengthwise in quarters, chopped into 1/4-inch segments (about 1 cup)
1 large celery stalk, chopped into 1/4-inch segments (about 1 cup)
1 medium potato, peeled and cut into 1/4-inch dice (about 1 cup)
1 (15-ounce) can chickpeas, drained
1 small onion, grated on the large holes of a box grater (about 1/2 cup)
3/4 pound ground chicken legs and thighs
1/2 cup matzo meal
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom pods (2 pods)
3 to 4 tablespoons water, as needed
Kosher sald and freshly ground black pepper
1 small bunch chives, cut into 1/2-inch segments (about 1/4 cup)
Bring chicken broth to a boil over high heat in a large saucepan. Reduce to a bare simmer and add carrots, leeks, celery, and potato. Cover and cook until vegetables are completely tender, about 20 minutes. Meanwhile, make the gondi.
