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The Washington Post

Meatball and Yogurt Chowder

Meatball and Yogurt Chowder 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Dinner in Minutes Feb 27, 2013

Oh, dear. I wish this dish looked better. But what can you do? Greek-style yogurt stirred with tender meatballs might not blend in quite so smoothly. But it comes together easily -- in one pot! -- and tastes good. Promise.

Serve with warm pita bread.


Servings: 4 - 5 About 10 cups
Ingredients
  • 15 ounces canned no-salt-added chickpeas
  • 5 cups water
  • 1 medium onion
  • 1/4 cup dried brown lentils
  • 2 1/2 teaspoons kosher salt, or more to taste
  • 1 pound lean ground beef (90-10 percent)
  • 1/2 cup packed fresh dill fronds
  • 10 ounces fresh baby spinach
  • 3 cups whole-milk plain yogurt, preferably Greek-style

Directions

Drain and rinse the chickpeas; place them in large saute pan along with the water. Bring to a boil over high heat. Meanwhile, finely chop the onion.

Once the water comes to a boil, add the lentils and 2 teaspoons of the salt. Reduce the heat to medium-high; cook, covered, for 10 minutes.

While the mixture cooks, combine the onion, the ground beef and the remaining 1/2 teaspoon of salt in a mixing bowl. Use all of the mixture to form about thirty 1 1/2-inch meatballs.

Uncover the saucepan and carefully add the meatballs, making sure they are just covered by the liquid. Cook uncovered for 15 minutes, turning them a few times to ensure even cooking.

Finely chop the dill.

Reduce the heat to medium-low. Add the dill, then add the spinach in two or three additions, allowing each addition to wilt a bit before stirring it in. Cook for about 3 minutes, then stir in the yogurt, being careful not to break up the meatballs. Cook just until warmed through. Taste, and add salt as needed.

Divide among individual bowls. Serve hot.


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Recipe Source

Adapted from "One-Pot Wonders," by Clifford A. Wright (Wiley and Sons, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 5): 430


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 9g 45%

Cholesterol: 75mg 25%

Sodium: 1130mg 47%

Total Carbohydrates: 31g 10%

Dietary Fiber: 8g 32%

Sugar: 7g

Protein: 39g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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