Ingredients
Meatball Stew
Meatballs:
• One pound ground beef or chicken
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 egg
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh green onion
• 2 tablespoon chopped fresh dill
• 1/2 medium onion
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
Hearty Meatball Stew:
• 1 tablespoons extra-virgin olive oil
• 1 small onion, sliced (about 1 cup)
• 2 cloves of garlic, chopped
• 4 cups of chicken broth
• 11/2 tablespoon tomato paste
• 1/4 teaspoon dried crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
Directions
For the meatballs: Place the garbanzo beans in the food processor and process it until smooth. Add onion, egg, and meat to the food processor and pulse the mixture until it is evenly mixed. Move the mixture to a large bowl and add all the herbs and salt and pepper. Blend the mixture thoroughly with your hands. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
Heat the oil in the skillet over medium heat. Add the garlic and onions, cook until soft about 4 minutes. Add salt, pepper, red pepper flakes and tomato paste, stir it well. Add the chicken broth; bring the mixture to a boil. Add the meatballs one by one to the boiling broth. Reduce the heat to simmer, cover the pan and cook until the liquid is reduced to about two cups, about 45 minutes.
Serve it with twice toasted wheat pita bread
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