MAKES: 8 SERVINGS
SERVING SIZE: 1 1/2 CUPS
MAKES: 12 CUPS
PREP: 40 MINS
SLOW COOK: 7 HRS TO 8 HRS (LOW) OR 3 1/2 TO 4 HOURS (HIGH)
STAND: 20 MINS
1 egg, lightly beaten
1 cup fine dry bread crumbs
1/4 cup snipped fresh mint
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds ground lamb
2 tablespoons olive oil
4 cups 50% less sodium beef broth
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
1 fennel bulb, trimmed, quartered, cored, and thinly sliced
1 cup pomegranate juice
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chopped Swiss chard or kale
Plain Greek yogurt
- In a large bowl combine the first six ingredients (through pepper). Add ground lamb; mix well. Shape into 1-inch meatballs.
- In a 12-inch skillet heat 1 tablespoon of the oil over medium heat. Add half of the meatballs; cook until browned, turning occasionally. Transfer meatballs to a 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining meatballs. Stir in the next seven ingredients (through coriander).
- Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Turn off cooker. Stir in chard. Let stand, covered, 20 minutes. Top servings with yogurt, pomegranate seeds, and/or additional mint.
From the Test Kitchen
WANT TO USE SPINACH?
You may use fresh spinach in place of the Swiss chard or kale. If you do so, do not allow soup to stand for 20 minutes. Simply mix in and serve.
TEST KITCHEN TIP
Prefer spinach? Swap spinach for the Swiss chard. Instead of letting the soup stand for 20 minutes, simply mix in and serve.
Nutrition Facts (Lamb Meatball Stew)
Per serving: 472 kcal , 27 g fat (10 g sat. fat , 3 g polyunsaturated fat , 12 g monounsaturated fat ), 101 mg chol. , 756 mg sodium , 29 g carb. , 4 g fiber , 11 g sugar , 28 g pro.