Serves 6

• 2 large eggs, lightly beaten
• 2 cloves garlic, finely chopped
• 3/4 cup panko-style bread crumbs
• 1 teaspoon sweet paprika
• 3/4 teaspoon cumin seeds, crushed
• Black pepper
• 1 pound ground lamb
• 2 tablespoons olive oil
• 1 large bunch Swiss chard (about 11 ounces total), stems chopped and leaves sliced, separated
• 6 cups chicken bone broth
• dairy-free yogurt for serving (optional)

 

Make the meatballs

Combine the eggs, garlic, bread crumbs, paprika, cumin, and ¼ teaspoon 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).

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.

 

Cook the chard stems, then build the stew

Add the chard stems to the reserved pot. Cook, stirring, until crisp-tender, 2 to 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 9 minutes.

Just before serving, fold in the chard leaves.

 

To serve

Ladle stew into bowls. Serve with a dollop of dairy-free yogurt, if desired. Season with salt and freshly ground pepper.