Meatball Stew with Orzo and White Beans Recipe
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.
- 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
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
- 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.
- 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.
- Incorporate aromatics: Add the finely chopped garlic and red chilli flakes to the pot, sautéing for another minute to release their flavors.
- 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.
- 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.
- 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.
- 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
