SPICED LAMB MEATBALL AND SWISS CHARD STEW
Steps:
- Combine eggs, garlic, bread crumbs, paprika, cumin, S&P in medium bowl. Add lamb and gently mix. Form into 18 meatballs. About two tbls each. Heat oil large Pot and sear meatballs on all sides. Transfer to plate . Add the chard stems to the pot, cook until crisp tender about 3 mins. Add chx broth and meat balls bring to a boil then simmer for 12 mins. Add orzo and simmer another 8 mins. Just before serving fold in the chard leaves. Top with yogurt.
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