Meatball Stew With Orzo And White Beans

“This hearty Meatball Stew with Orzo and White Beans is a comforting one-pot meal that combines savory meatballs with wholesome vegetables and orzo pasta in a flavorful broth. Perfect for chilly days or when you crave a nourishing yet satisfying dish, this stew brings together a medley of ingredients like cannellini beans, tender Cavolo Nero, and a hint of lemon for brightness.

It’s a versatile recipe that can be enjoyed as a complete meal or paired with crusty bread for a comforting family dinner.”

Meatball Stew With Orzo And White Beans

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

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

Heat the olive oil in a Dutch oven or large stockpot and fry the onion for 2-3 minutes over medium heat until it softens.

Add the leek, parsnip and celery and continue to cook for 6-7 minutes, stirring occasionally, until the veggies soften.

Stir in the garlic and red chilli flakes and continue to cook for another minute.

Add the cannellini beans, orzo and chicken stock. Bring to a boil, lower the heat and simmer for 10-12 minutes until the orzo is al dente.

Stir in the lemon juice and cavolo nero and cover the pot with a lid. Simmer for another 2 minutes until the kale wilts.

Add the meatballs to the pan, season to taste and serve as is or with your favourite crusty bread.

Notes:

Flavorful Base: The stew starts with a fragrant base of onions, leeks, parsnip, celery, garlic, and red chili flakes sautéed in olive oil. This combination forms a robust foundation of flavors for the stew.

Hearty Ingredients: Cannellini beans and orzo pasta add heartiness to the stew, providing both texture and substance. The orzo cooks in the chicken stock, absorbing the flavors of the broth while remaining al dente.

Nutritious Additions: Tuscan kale (Cavolo Nero) adds nutritional value with its rich green color and slightly bitter taste. It’s added towards the end to retain its texture and vibrant color.

Zesty Finish: The stew is brightened with a squeeze of lemon juice, which enhances the overall flavors and balances the richness of the broth.

Meatball Addition: Pre-made oven-baked meatballs are added to the stew, contributing savory flavors and protein. They are gently simmered to meld with the other ingredients.

Versatile Serving: This stew can be served as a complete meal on its own or accompanied by crusty bread for dipping into the flavorful broth.

Adjustable Seasoning: Salt and pepper are added to taste, allowing flexibility in seasoning according to personal preference.

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One-Pot Convenience: Prepared in a Dutch oven or large stockpot, this recipe minimizes cleanup while maximizing flavor development through simmering.

Family-Friendly: With its combination of vegetables, pasta, and meatballs, this stew appeals to a wide range of tastes and makes for a comforting family dinner option.

Make-Ahead Potential: This stew can be prepared ahead of time and reheated, making it suitable for meal prepping or batch cooking.

Nutrition Information:

Yield: 4 Serving Size: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use a different type of bean in this stew?

Yes, you can substitute cannellini beans with other white beans like navy beans or great northern beans.

What can I use instead of orzo?

If you don’t have orzo, you can use other small pasta shapes like ditalini or small shells.

Can I use frozen meatballs for this stew?

Yes, you can use frozen meatballs, but make sure to adjust the cooking time according to the package instructions.

Can I make this stew vegetarian?

Absolutely! Omit the meatballs and use vegetable stock to make a delicious vegetarian version.

Can I use a different leafy green instead of Cavolo Nero?

Yes, you can use spinach, kale, or Swiss chard as a substitute for Cavolo Nero.

How do I store leftovers?

Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days.

Reheat on the stovetop or in the microwave.

Can I freeze this stew?

While the orzo may not freeze well, you can freeze the stew without it.

Add freshly cooked orzo when reheating.

What other vegetables can I add to the stew?

Feel free to customize the stew by adding carrots, bell peppers, or other vegetables you enjoy.

Do I need to pre-cook the orzo before adding it to the stew?

No, the orzo cooks directly in the stew.

Ensure you simmer it long enough to reach the desired tenderness.

Can I make this stew in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours or until flavors meld.

Add orzo during the last 30-40 minutes of cooking.