Meatball Stew with Orzo and White Beans Recipe

Introduction

This Meatball Stew with Orzo and White Beans is a hearty and comforting dish perfect for cool evenings. Combining tender meatballs, creamy beans, and tender vegetables in a savory broth, it’s a satisfying one-pot meal that’s easy to make and full of flavor.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium leek, white and light green parts only, sliced
• 1 small parsnip, peeled and diced
• 3 celery stalks, diced
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon red chilli flakes
• 1 x 400 g (14 oz) cannellini beans
• 100 g (1 cup) orzo
• 1.25 litres (5 cups) chicken stock
• Juice of 1 lemon
• 100 g (3.5 oz) Cavolo Nero (Tuscan kale)
• 20 oven-baked meatballs
• Salt and pepper to taste

Instructions

1. Step 1: Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the diced onion and fry for 2-3 minutes until soft.
2. Step 2: Add the sliced leek, diced parsnip, and diced celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables soften.
3. Step 3: Stir in the chopped garlic and red chilli flakes. Cook for another minute to release the aromas.
4. Step 4: Add the cannellini beans, orzo, and chicken stock to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the orzo is al dente.
5. Step 5: Stir in the lemon juice and Cavolo Nero (Tuscan kale). Cover the pot with a lid and simmer for 2 minutes until the kale wilts.
6. Step 6: Add the oven-baked meatballs to the stew. Season with salt and pepper to taste. Serve hot, optionally with crusty bread.

Tips & Variations

• For a vegetarian version, replace meatballs with sautéed mushrooms or plant-based meatballs and use vegetable stock instead of chicken stock.
• If you can’t find Cavolo Nero, substitute with kale or spinach.
• Add a splash of extra lemon juice or a handful of fresh herbs like parsley before serving for brightness.
• Use homemade meatballs for an even more flavorful stew.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water or stock if the stew has thickened. For longer storage, freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew ahead of time?

Yes, this stew tastes even better the next day as the flavors meld. Prepare it in advance and simply reheat before serving.

What if I don’t have orzo pasta?

You can substitute orzo with other small pasta shapes like acini di pepe, ditalini, or even cracked couscous. Adjust cooking time as needed.

Meatball Stew with Orzo and White Beans Recipe

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★★★★★

4.7 from 84 reviews

A hearty and comforting Meatball Stew with Orzo and White Beans, packed with tender oven-baked meatballs, nutritious cannellini beans, and fresh vegetables simmered in flavorful chicken stock. Finished with a touch of lemon juice and Tuscan kale for a vibrant, wholesome meal perfect for any day.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Primary Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium leek, white and light green parts only, sliced
• 1 small parsnip, peeled and diced
• 3 celery stalks, diced
• 2 large garlic cloves, finely chopped
• ½ teaspoon red chilli flakes
• 1 x 400 g (14 oz) cannellini beans, drained and rinsed
• 100 g (1 cup) orzo
• 1.25 litres (5 cups) chicken stock
• Juice of 1 lemon
• 100 g (3.5 oz) Cavolo Nero (Tuscan kale), chopped
• 20 oven-baked meatballs
• Salt and pepper to taste

Instructions

1. Prepare the base vegetables: Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
2. Add additional vegetables: Stir in the sliced leek, diced parsnip, and diced celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables have softened well.
3. Incorporate aromatics: Add the finely chopped garlic and red chilli flakes to the pot, sautéing for another minute to release their flavors.
4. Add beans, orzo, and stock: Pour in the cannellini beans, orzo pasta, and chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes until the orzo is al dente, stirring occasionally to prevent sticking.
5. Finish with greens and lemon: Stir in the lemon juice and chopped Cavolo Nero. Cover the pot with a lid and allow to simmer for an additional 2 minutes until the kale wilts.
6. Add meatballs and season: Gently add the oven-baked meatballs to the stew. Season with salt and pepper to taste. Warm everything through before serving.
7. Serve: Serve the stew hot, optionally accompanied by crusty bread for dipping and extra comfort.

Notes

• For extra flavor, lightly brown the meatballs before adding them to the stew, if they are not already cooked thoroughly.
• You can substitute Cavolo Nero with other sturdy greens like kale or collard greens if unavailable.
• Adjust the amount of red chilli flakes for preferred spice level.
• This stew can be made vegetarian by replacing the chicken stock with vegetable stock and using vegetarian meatballs or beans only.
• Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.

Keywords: Meatball Stew, Orzo Soup, White Bean Stew, Italian Stew, Comfort Food, One Pot Meal, Kale Stew