Meatball Stew

This Meatball Stew with Orzo and White Beans from Skinny Spatula is a hearty, flavor-packed one-pot meal that beautifully combines savory meatballs, tender orzo, tender white beans, and vibrant veggies. It’s a protein-rich, comforting stew that feels like a hug in a bowl.

Ingredients

• 2 Tbsp olive oil

• 1 large onion, diced

• 1 medium leek (white and light green parts), sliced

• 1 small parsnip, peeled & diced

• 3 celery stalks, diced

• 2 large garlic cloves, finely chopped

• ½ tsp red chili flakes

• 1 (14 oz/400 g) can cannellini beans, drained & rinsed

• 1 cup (100 g) orzo

• 5 cups (1.25 L) chicken stock

• Juice of 1 lemon

• 3.5 oz (100 g) cavolo nero (Tuscan kale), chopped

• 20 oven-baked meatballs (homemade or store-bought)

• Salt & pepper, to taste

Directions

1. In a Dutch oven or large stockpot, heat the olive oil over medium heat. Add the onion and sauté 2–3 minutes until softened.

2. Add leek, parsnip, and celery. Cook 6–7 minutes until veggies soften.

3. Stir in garlic and red chili flakes; cook for 1 more minute.

4. Add beans, orzo, and chicken stock. Bring to a boil, then reduce heat and simmer 10–12 minutes until orzo is al dente.

5. Stir in lemon juice and kale. Cover and simmer 2 minutes until kale wilts.

6. Add meatballs, season with salt and pepper, and heat through. Serve hot, optionally with crusty bread.

Nutrients

(Per serving; recipe yields 4)

• Calories: 612 kcal

• Protein: 21 g

• Carbohydrates: 57 g

• Fiber: 8 g

• Sugar: 9 g

• Total Fat: 11 g

  • Saturated Fat: 2 g

• Cholesterol: 10 mg

• Sodium: 567 mg

• Potassium: 944 mg

• Vitamin A: (estimated)

• Vitamin C: (estimated)

• Calcium: 85 mg

• Iron: 4 mg