Sephardic Saffron Meatballs

Meatballs
1 lb ground beef
1 medium onion, finely grated
1/2 bunch Italian parsley.
1 cup breadcrumbs
1 egg
1 tsp turmeric
1 tsp paprika
Salt and pepper

In a medium bowl, mix all the ingredients together until combined.
Line a baking sheet with parchment paper and roll meat mixture into small one and a half inch meatballs. Set aside.

Broth
1 pinch saffron
1 cup hot water
1/2 cup extra-virgin olive oil, divided
1 medium onion, finely chopped
4 celery stalks, sliced
4 garlic cloves, minced
1 Tbsp chicken consommé powder
1 tsp turmeric
1 lemon, juiced
2 1/2 cups water
16 oz frozen artichoke bottoms, defrosted
1 large bunch Swiss chard, washed, drained and chopped into ribbons
Salt and pepper

Steep saffron in the cup of hot water. Set aside.
Over medium high heat, warm 1/4 cup oil in a large skillet. Add the onion and sauté until translucent, about 5 minutes.
Add the celery and garlic and continue to sauté, about 5 minutes.
Add the turmeric and chicken consommé powder and stir into the onions and celery.
Stir the vegetables to the edges of the skillet and add remaining oil and gently sauté the meatballs, about 2-3 minutes.
Add the lemon juice, water and saffron water into the skillet. Bring the liquid to a slow boil.
Add the artichokes and cover the skillet.
Lower the heat and allow to simmer for 1 hour.
Add the Swiss chard simmer for additional 10-15 minutes.
Pairs perfectly with rice.