Description
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.
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) can cannellini beans – drained
- 3 celery stalks – diced
- 20 oven-baked meatballs
- ½ teaspoon red chilli flakes
- Salt and pepper – to taste
Instructions
1. 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.
2. Incorporate the sliced leek, diced parsnip, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the chopped garlic and red chilli flakes, cooking for an additional minute to release their aroma.
4. 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.
5. 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.
6. 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 stew is perfect for batch cooking and can be stored in the fridge for up to 3 days. The flavors deepen beautifully overnight. Feel free to substitute the meatballs with a plant-based option for a vegetarian twist.