Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Don't Judge This Meatball and Yogurt Chowder Dish by Its Appearance

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Don't Judge This Meatball and Yogurt Chowder Dish by Its Appearance

Article excerpt

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.

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

MEATBALL AND YOGURT CHOWDER

Makes about 10 cups

(4 to 5 servings)

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

Steps

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. …

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