1. Place a rack in upper-middle of oven and heat broiler. Grease a foil-lined baking sheet and set aside.

2. Heat oil in a Dutch oven over medium-high heat until shimmering. Add peppers and onions and cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, green beans, stock, 3 cups water, and the tomato sauce and bring to a simmer. Reduce heat to medium-low and partially cover pot. Simmer, stirring occasionally, until potatoes are tender and soup is slightly thickened, 15 to 20 minutes.

3. Meanwhile, whisk yogurt, remaining 2 tablespoons water, the breadcrumbs, and tapenade in a medium bowl. Add chicken, season with salt and pepper, and gently mix until combined. Roll heaping teaspoons of mixture into meatballs and place on prepared baking sheet. Coat lightly with cooking spray (or brush with oil) and broil until golden brown and cooked through, about 5 minutes.

4. Stir meatballs and parsley into soup and season with salt and pepper to taste.

Source: Hannaford fresh Magazine, March - April 2020