Mediterranean Meatball Stew with Orzo and Beans Recipe
This hearty and flavorful meatball stew boasts a generous helping of vegetables, protein-packed meatballs, and tender orzo, making it a nourishing dish perfect for any occasion. The added white beans and Tuscan kale elevate its depth, while the zesty hint of lemon brings it all together.
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Servings: 4
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.
Notes
This dish pairs excellently with crusty bread or a simple salad for a more complete meal. The lemon juice adds a bright touch that balances the hearty flavors, so adjust the amount based on your preference.