Persian Style Chicken Soup

To make the broth rinse off the bones with cold water and set aside.

In a large stock pot heat the olive oil and add the onions, celery, garlic and carrots and stir while cooking for approximately 5 minutes until the onions become translucent but not brown. Adjust the flame in order to not brown the vegetables.

Add the turmeric, limes, bay leaves and the mint and continue to sauté for an additional 2 minutes. Add the chicken backbones and enough water to cover the bones by six inches. Bring to a boil and skim any scum that has accumulated. Reduce to a low heat and simmer, covered for 2 ½ hours. Season with salt to taste. You can also refrigerate overnight, skimming in the morning.

Meanwhile, make the dumplings. Mix the ground chicken meat with the garlic, onion, cardamom, matzoh cake flour, eggs and salt.

Roll into 1-inch diameter meat balls approximately 1 ounce each. Refrigerate until the broth is ready.

When the broth is ready, carefully strain into a clean pot. Bring the broth back to a simmer and add the chicken dumplings. Place a lid on to the pot and let cook for 10 minutes or until the dumplings have cooked all the way through.

Blanch the fava beans by dropping in salted boiling water for thirty seconds then transferred to ice water, skins removed. Then add to the broth with the dumplings.

Spoon the broth into the soup bowls and place a couple of dumplings and fava beans into each soup bowl along with some freshly chopped spinach leaves, and herbs, adding the lime juice.

*Dried Persian limes, that add a nice flavor to the broth, are available at most Middle Eastern stores or from Pereggourmet.com, Kalustayan.com or Sadaf.com