Mediterranean Meatball Stew with Orzo and Beans
meatball stew with orzo and beans is a comforting and vibrant dish that’s both hearty and nourishing. Bursting with tender vegetables, protein-packed meatballs, and delicate orzo, this stew is perfect for any occasion. The addition of white beans and Tuscan kale boosts its nutritional value, while a dash of lemon zest brings a refreshing touch to the dish.
This stew is ideal for cozy nights or when you want a filling yet wholesome meal. With its Mediterranean flavors, it provides a satisfying balance of savory, zesty, and earthy tastes that will please both meat lovers and veggie enthusiasts. The beans add creaminess, and the lemon juice cuts through the richness, making this dish stand out with every bite.
Whether you’re serving it for a family dinner or prepping meals for the week, this Mediterranean meatball stew with orzo and beans will not disappoint. The simple ingredients come together beautifully, offering you a delicious and flavorful stew that’s ready in under an hour.
Flavorful Ingredients for Meatball Stew with Orzo and Beans
- Tuscan kale (Cavolo Nero) – Adds an earthy depth to the stew, offering both nutrients and texture.
- Leek – Its mild onion-like flavor blends seamlessly with the rest of the vegetables.
- Orzo – A small pasta that absorbs the rich broth, providing a tender bite.
- Olive oil – A staple in Mediterranean cuisine that enhances the flavors of the sautéed vegetables.
- Garlic – Infuses the stew with an aromatic and savory depth.
- Lemon juice – Brightens the dish with a zesty finish that balances the hearty ingredients.
- Parsnip – Lends a slightly sweet and nutty flavor that complements the stew’s savory elements.
- Onion – Adds a foundational flavor that deepens the overall taste of the stew.
- Chicken stock – Provides a rich and savory base for the stew, enhancing the flavor of the vegetables and orzo.
- Cannellini beans – Creamy and tender, these beans add protein and bulk to the dish.
- Celery – Adds a subtle crunch and earthy flavor to balance the richness of the meatballs.
- Oven-baked meatballs – Protein-packed and seasoned to perfection, these meatballs are the stars of the stew.
- Red chili flakes – A touch of heat to complement the stew’s complex flavors.
- Salt and pepper – Essential seasonings to enhance and balance the dish.
Simple Steps to a Flavorful Stew
Begin by heating olive oil in a large pot and sautéing the onions for a few minutes until softened. Add the leek, parsnip, and celery, cooking until they begin to soften. Next, stir in the garlic and red chili flakes, allowing their aromas to release. Add the orzo, beans, and chicken stock, bringing everything to a boil. Reduce the heat and let the stew simmer until the orzo is tender.
To finish, stir in the fresh lemon juice and Tuscan kale, letting the kale wilt in the hot broth. Finally, add the oven-baked meatballs, season with salt and pepper, and your Mediterranean stew is ready to serve.
Tips for the Best Meatball Stew
To enhance the stew’s flavors, let the meatballs absorb the broth for a few extra minutes before serving. If you prefer a spicier kick, add more red chili flakes. You can also substitute spinach or Swiss chard for the kale if desired. A touch of freshly grated Parmesan cheese on top can bring even more savory richness to each bowl.
Storing Leftovers with Care
This Mediterranean meatball stew with orzo and beans stores beautifully in the fridge for up to three days. Store it in an airtight container, and when reheating, add a splash of water or stock to loosen the stew since the orzo will absorb some of the liquid as it sits. If freezing, do so without the orzo and kale for the best texture when reheated, adding them fresh when serving.
Mediterranean Meatball Stew with Orzo and Beans Recipe
Ingredients
- 100 g 3.5 oz Tuscan kale (Cavolo Nero)
- 1 medium leek sliced (white and light green parts only)
- 100 g 1 cup orzo
- 2 tablespoons olive oil
- 2 large garlic cloves finely chopped
- Juice of 1 lemon
- 1 small parsnip peeled and diced
- 1 large onion diced
- 1.25 litres 5 cups chicken stock
- 1 x 400 g 14 oz cannellini beans, drained
- 3 celery stalks diced
- 20 oven-baked meatballs
- ½ teaspoon red chilli flakes
- Salt and pepper to taste
Instructions
- Begin by heating olive oil in a large stockpot or Dutch oven over medium heat. Sauté the diced onion for 2-3 minutes until softened.
- Incorporate the sliced leek, diced parsnip, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the chopped garlic and red chilli flakes, cooking for an additional minute to release their aroma.
- Add the cannellini beans, orzo, and chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes until the orzo reaches an al dente texture.
- Pour in the fresh lemon juice and add the Tuscan kale. Cover with a lid and allow the stew to simmer for another 2 minutes, or until the kale has wilted.
- Finally, stir in the oven-baked meatballs and adjust the seasoning with salt and pepper to taste. Serve warm with a side of crusty bread, if desired.