Heat the oil in a medium stockpot on medium heat. Add the chicken thighs and sauté lightly for 8 minutes, turning once.
Add the onions, carrot, turmeric, dried limes, parsley, peppercorns, and salt. Pour over 6 cups (1.5 l) water, bring to agentle simmer, cover, and cook for 40 minutes. Use a slotted spoon to remove all the chicken and vegetables from thepan (keep the chicken to make a salad or a sandwich filling). Return the limes to the liquid and set aside.
Place all the dumpling ingredients in a mixing bowl. Mix well and, with wet hands, shape the mixture into 16 rounddumplings weighing between 1 and 11/2 oz (30 and 35 g) each.
Bring the broth to a gentle boil and add the cannellini beans. Carefully lower the dumplings into the broth, cover with a lid,and simmer on low heat for 30 minutes. The dumplings will expand in the liquid. Remove the lid and simmer for another20 minutes, until a concentrated soup consistency and flavor is reached. Add more water, or reduce the liquid for longer, ifnecessary. Serve the soup with a drizzle of lime juice and the picked cilantro.
About this recipe
Reprinted from Soup for Syria.