Heat oil in a 6-quart saucepan over medium-high heat.

Add onions, cook, stirring, until soft, about 5 minutes.

Stir in cilantro, parsley, cumin, paprika, cinnamon, salt, and pepper.

Remove to a large bowl, mix in ground chicken.

If mixture is very wet add oats or breadcrumbs to bind.

Form into about 16 (1-ounce) balls, cover with plastic wrap and refrigerate.

Return the saucepan to medium-high heat and add oil.

Season stew meat with salt and pepper.

Working in batches, add meat and sear, turning, until browned on all sides, about  8 minutes. Transfer meat to a plate and set aside.

Add garlic and onions to the pan and cook, stirring, until lightly caramelized,  about 5 minutes.

Return stew meat to the pan.

Add broth, and bring to a boil; reduce heat to a simmer, cover, and cook for  2 hours.

Add meatballs and simmer, covered, about 1 hour more or until stew meat is  fork tender.

Add spinach and beans and keep warm until serving.

Serve stoup over or alongside couscous.

Vegetarian: Swap vegetable broth for beef broth and double the beans for meat.

Nutritional information per serving : 580 calories, 20g fat, 60mg cholesterol, 1550mg sodium, 57g carbohydrates, 8g fiber, 2g sugar, 45g protein

Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.