Spanish Meatball Stew

• 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

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.

extravirgin olive oil, onion, garlic, salt, pepper, paprika, carrots, fire roasted tomatoes, tomatoes, chick peas, chicken broth, chicken, serving

Taken from www.yummly.com/recipe/Spanish-Meatball-Stew-1672645 (may not work)