Gondi (Iranian Jewish Chicken Meatball Soup)

To prepare meatballs: Grate onion. Leaving the onion juice behind, transfer the onion to a large bowl. (Discard the juice.) Add chicken, cardamom, 1/4 teaspoon turmeric, 1/2 teaspoon salt and pepper; combine well.

Place warm water in a small bowl next to you. Add chickpea flour to the chicken mixture in batches, mixing with your hands. The mixture will be sticky at first; add 2 to 4 tablespoons of the water and keep kneading until the mixture doesn't stick to your hands, about 3 minutes. Divide into 6 equal portions. With wet hands, roll each portion into a ball and place on a plate or a small baking sheet. Refrigerate the meatballs, uncovered, for 30 minutes.

Meanwhile, prepare broth: If using dried limes, very carefully pierce them in a couple of spots with the tip of a paring knife.

Combine broth and water in a large pot. Bring to a boil over high heat. Reduce heat to medium-high and add the dried limes (or lime juice), turmeric, salt and pepper; stir and simmer for 2 minutes.

Carefully add the meatballs to the broth and return to a gentle boil. Reduce heat to a simmer and cook, partially covered, stirring and gently squeezing the limes against the side of the pot with a wooden spoon occasionally, until the meatballs are cooked through, about 1 hour. Remove from heat. Discard the limes. Stir in parsley.

To serve, ladle about 2/3 cup broth into each bowl and add a meatball. Top each bowl with some herbs and serve with lavash, lime wedges, more herbs, radishes and scallions on the side, if desired.