Adapted for kosher cooking from Real Simple.  Recipe by Chris Morocco.

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
  1. 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).
  2. 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.
  3. 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.
  4. Just before serving, fold in the chard leaves.