Meatball and Garbanzo Stew

Meatball mixture (recipe follows)
1          tablespoon vegetable oil**
2          large onions, cut in thin lengthwise slices
2          cloves garlic, minced or pressed
4          beef bouillon cubes
1          cup ketchup or chili sauce
1          teaspoon oregano leaves
6          cups cooked* or 4 cans (15 oz.) garbanzo beans, drained
4          medium zucchini, cut in 1/4 inch slices

Meatball Mixture
1-1/2    pounds lean ground beef
1           teaspoon oregano leaves
1           teaspoon salt
1/4        teaspoon pepper
(Mix all ingredients together.)

*2 cups dry makes 6 cups cooked.
**Omit oil if using non-stick cookware.

Roll meatball mixture into 24 equal balls. In a large saucepan or Dutch oven, heat oil over medium heat. Add meatballs; cook, turning, until well browned. Remove from pan with a slotted spoon. To the pan add onions and garlic; cook, stirring until limp. Add 2 cups water, bouillon cubes, ketchup, oregano and garbanzos. Cover and simmer 10 minutes. Return meat to pan. Add zucchini and cook just until zucchini is tender, about 10 minutes. Makes 9-1/2 cups. Serves 8

Nutritional Information per Serving:

Calories 385, Protein 29 g, Carbohydrates 48 g, Fat 9 g, Calories from fat 22%, Cholesterol 46 g, Fiber 9 g, Folate 251 mcg, Sodium 1132 mg