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Meatball Stew with Orzo and White Beans Recipe

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4.2 from 1 review

A hearty and flavorful meatball stew featuring tender oven-baked meatballs, tender orzo, creamy cannellini beans, and nutrient-rich veggies like kale, parsnip, leek, and celery simmered in a savory chicken stock. This stew is a perfect comforting meal packed with protein and fiber, enriched with a bright splash of lemon juice.

Ingredients

Main 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, 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)
  • 20 oven-baked meatballs
  • Salt and pepper to taste

Instructions

  1. Prepare the base: 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 and translucent.
  2. Cook the vegetables: Add the sliced leek, diced parsnip, and diced celery to the pot. Stir and cook for 6-7 minutes until the vegetables soften, stirring occasionally to prevent sticking.
  3. Add aromatics: Stir in the finely chopped garlic and red chilli flakes. Cook for another minute to release their flavors.
  4. Add the beans, orzo, and stock: Pour in the drained cannellini beans, orzo pasta, and chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 10-12 minutes until the orzo is al dente.
  5. Add lemon and kale: Stir in the fresh lemon juice and the cavolo nero leaves. Cover the pot with a lid and let the kale wilt for 2 more minutes over low heat.
  6. Add the meatballs and season: Gently fold in the oven-baked meatballs, season with salt and pepper to taste. Heat through and serve the stew hot, optionally with crusty bread on the side.

Notes

  • You can use fresh or frozen cavolo nero; just ensure it wilts thoroughly before serving.
  • Oven-baked meatballs can be homemade or store-bought for convenience.
  • Adjust the chilli flakes amount based on your spice preference.
  • For a vegetarian version, substitute meatballs with plant-based alternatives and use vegetable stock.
  • Stir occasionally while simmering to prevent the orzo from sticking to the bottom of the pot.

Find it online: https://lauracooks.com/meatball-stew-with-orzo-and-white-beans-recipe/