Greek meatball stew

Ingredients:

• 2 cups lightly salted chicken broth
• 2 x 400g cans of baked tomatoes with chili peppers
• 1 large red onion, diced
• 1 cup green olives with pimento pepper
• 1 cup fresh mint, dill, or a mixture of both
• 1 teaspoon dried oregano
• 0.5 tsp pumpkin pie spice or ground allspice
• 2 thick slices sandwich bread, torn into pieces
• 350 g of ground beef neck
• 1 can (400g) lima beans, rinsed
• 1 large or 2 small zucchini, halved lengthwise and cut into 1cm pieces.
• Juice of 1 lemon

Preparation:

1. Combine the chicken broth and tomatoes in a large Dutch oven or saucepan, cover, and bring to a simmer over medium-high heat. Meanwhile, place the onion, olives, mint, oregano, and pumpkin pie spice in a food processor; pulse until very finely chopped. Add half of the onion mixture to the saucepan. Add the bread to the food processor with the remaining onion mixture and pulse until moist crumbs form. Transfer to a large bowl, add the ground beef, and mix with your hands until all the ingredients are evenly distributed.
2. Form 20 small meatballs and add to the pot. Cook, stirring once, until firm, about 3 minutes. Gently stir the lima beans and zucchini into the stew; cook until the zucchini is tender, about 5 minutes. Add lemon juice to taste.