|Alternative names||Ghondi, gundi, Persian matzo ball soup|
|Course||Appetizer or side dish|
|Place of origin||Originally: Iran, today mostly in the United States, Israel, and the Persian Jewish diaspora|
|Created by||Persian Jews|
|Main ingredients||Chickpea flour, ground chicken or turkey, or sometimes (ground lamb, grated onions, cardamom, garlic, sometimes turmeric, dried lime|
Gondi (go-n-dee), sometimes spelled as ghondi, or gundi, is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat. Lime is sometimes used as an ingredient. Gondi are served as part of chicken soup served on Shabbat and other Jewish holidays, similar to their Ashkenazi Jewish counterpart matzo balls.
The origin of Gondi is not certainly known as the Jewish community residing in various cities in Iran are said to have been its origin, but it is commonly said to have first been made in the Jewish community of Tehran. Due to the expense of the meat, it was a specialty for Shabbat. It is one of the few dishes credited to Iranian Jews.