Spanish Meatball Stew

Name: Spanish Meatball Stew
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 onion large, diced; 6 cloves garlic minced; salt; pepper; 2 teaspoons smoked paprika divided; 3 large carrots peeled and sliced about 1/4 inch thick; 1 can fire roasted tomatoes with chilies diced; 1 can diced tomatoes with juice petite; 1 can chick peas drained and rinsed; 2 cups low sodium chicken broth; 1 pound lean ground turkey or chicken; freshly grated Parmesan for serving

13 ingredients

4 steps

Ingredients

2 tablespoons extra-virgin olive oil
1/2 onion large, diced
6 cloves garlic minced
salt
pepper
2 teaspoons smoked paprika divided
3 large carrots peeled and sliced about 1/4 inch thick
1 can fire roasted tomatoes with chilies diced
1 can diced tomatoes with juice petite
1 can chick peas drained and rinsed
2 cups low sodium chicken broth
1 pound lean ground turkey or chicken
freshly grated Parmesan for serving

Directions

1

Heat the oil in a large dutch-oven style pot over medium-high heat until shimmering. Add in the onion, garlic and a generous sprinkle of salt and pepper. Cook until softened, then add in 1 tsp. of the paprika. Transfer half the mixture to a large bowl.
2

Add the rest of the paprika and carrots to the remaining mixture in the pot and cook for just a minute or two. Pour in both cans of tomatoes, chicken broth and chickpeas. Bring to a boil, then reduce to a rapid simmer and cook until the sauce thickens slightly.
3

Add the ground turkey or chicken and a generous sprinkle of salt and pepper to the bowl with the rest of the onion mixture. Mix well with your hands and form the meat mixture into golf-ball sized meatballs. Place the meatballs gently into the sauce/stew mixture and simmer. Cook for about 7 minutes, then turn the meatballs over, cooking for another 7 minutes until done.
4

Serve hot with freshly grated Parmesan on top.