Spiced lamb meatball and Swiss chard stew

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Garlic

  Raw

  2 cloves, minced or 6g

• Bread crumbs

  Dry, grated, plain

  ¾ cup or 81g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ¾ tsp, whole or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chard

  Swiss, raw

  6 cup or 216g

• Chicken broth

  Soup, canned, less/reduced sodium

  6 cup or 1.44kg

• Ground Lamb

  1 serving or 112g

• orzo

  Delallo organic orzo no. 65

  1 serving or 56g

Directions

1. Combine the eggs, garlic, bread crumbs, paprika, cumin, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon ground pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs (about 2 tablespoons each).
2. Heat the oil in a large pot or dutch oven over medium-high heat. Cook the meatballs, turning occasionally, until browned all over, 4 to 6 minutes (they do not need to be cooked through). Transfer to a plate; reserve the pot.
3. Add the chard stems to the reserved pot. Cook, stirring, until crisp-tender, 2-3 minutes. Add the chicken broth and meatballs and bring to a boil. Reduce heat and simmer until the meatballs are cooked through, 10 to 12 minutes. Add the orzo and simmer until tender, 8 to 11 minutes.
4. Just before serving, fold in the chard leaves. Serve warm topped with yougurt, if desired.