Hey Foodies! Get ready for a flavor-packed fiesta with my Meatball Stew featuring orzo and white beans! Imagine juicy meatballs, tender orzo, and creamy beans – it’s comfort in a bowl!
Let’s turn up the coziness and dive into this quick, delicious adventure together. Who’s hungry?
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.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:
Calories: 612 | Total Fat: 11g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 10mg | Sodium: 567mg | Carbohydrates: 57g | Fiber: 8g | Sugar: 9g | Protein: 21g
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.
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.
