Meatball Stew with Orzo and White Beans

When you’re craving comfort food that warms you from the inside out, this Hearty Meatball Stew with Orzo and White Beans is the answer. Combining tender meatballs, flavorful orzo, and creamy white beans in a rich, savory broth, this stew is the perfect dish for a cozy dinner at home. It’s hearty enough to satisfy the hungriest of appetites and is packed with flavors that everyone will love. Plus, it’s all made in one pot, making cleanup a breeze!

Recipe Summary: This Meatball Stew with Orzo and White Beans is a delicious and comforting one-pot meal that’s perfect for a weeknight dinner or a weekend gathering. Juicy meatballs simmer in a flavorful tomato-based broth alongside orzo pasta and white beans, creating a filling and satisfying dish that’s full of rich, savory flavors.

Personal Story: Growing up, meatball stew was a dish that my family made whenever the weather started to cool down. It was one of those meals that brought everyone to the table, eager for a taste of the hearty, comforting flavors. This version, with the addition of orzo and white beans, has become a favorite in my household. It’s the kind of meal that makes you feel like you’re wrapped in a warm hug, perfect for those chilly nights.

Why You’ll Love This Meatball Stew:

Selling Points:

• One-Pot Wonder: Easy to make and even easier to clean up.
• Hearty & Filling: Packed with protein from the meatballs and white beans.
• Comforting & Flavorful: A rich, savory stew that’s perfect for chilly days.
• Family-Friendly: A dish that everyone will love, from kids to adults.

How to Make Meatball Stew with Orzo and White Beans:

1. Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix until just combined. Form the mixture into small meatballs, about 1 inch in diameter.
2. Brown the Meatballs: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides. Once browned, remove the meatballs from the pot and set them aside. They don’t need to be cooked through at this stage, as they will finish cooking in the stew.
3. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the garlic, thyme, rosemary, and red pepper flakes (if using), and cook for another 1-2 minutes until fragrant.
4. Deglaze and Build the Stew: Pour in the diced tomatoes with their juices, stirring to deglaze the pot and scrape up any browned bits from the bottom. Add the broth, orzo, white beans, and bay leaf. Stir to combine.
5. Simmer the Stew: Return the browned meatballs to the pot, gently nestling them into the stew. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through.
6. Season and Serve: Remove the bay leaf and discard it. Taste the stew and adjust the seasoning with salt and pepper as needed. Ladle the stew into bowls, garnishing with fresh parsley and a sprinkle of grated Parmesan cheese. Serve hot.

Tips:

 

• Make-Ahead: The meatballs can be made and browned ahead of time, then stored in the fridge until ready to use.
• Extra Veggies: Add chopped spinach or kale to the stew during the last 5 minutes of cooking for added greens.
• Flavor Boost: A splash of balsamic vinegar or a squeeze of lemon juice just before serving can add a nice tang to the stew.

Substitutions and Variations:

• Meat: Use ground turkey, chicken, or a plant-based meat substitute for a different protein option.
• Grains: Substitute the orzo with small pasta shapes like ditalini or even rice for a gluten-free option.
• Beans: Cannellini beans or chickpeas work well in place of white beans.

Make a Healthier Version:

• Lean Meat: Use lean ground beef or turkey to reduce the fat content.
• Whole Wheat Orzo: Substitute regular orzo with whole wheat orzo for added fiber.
• Low-Sodium Broth: Opt for low-sodium broth to control the salt levels.

Closing: This Meatball Stew with Orzo and White Beans is the ultimate comfort food, bringing together rich flavors and hearty ingredients in one pot. Perfect for a cozy night in, this stew is sure to become a family favorite. Enjoy the warmth and comfort it brings to your table!

Frequently Asked Questions:

1. Can I freeze this stew?
   Yes, this stew freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
2. How do I store leftovers?
   Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
3. Can I use dried beans instead of canned?
   Yes, but you’ll need to cook the beans separately before adding them to the stew. Soak the beans overnight and cook them until tender before using.
4. What can I serve with this stew?
   This stew is hearty on its own, but it pairs well with crusty bread, a simple green salad, or roasted vegetables.
5. Can I make this in a slow cooker?
   Yes, after browning the meatballs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the orzo in the last 30 minutes of cooking.
6. Why is my orzo mushy?
   Overcooking orzo can cause it to become mushy. To avoid this, cook the stew just until the orzo is al dente, and consider adding it during the last 10-15 minutes of cooking.
7. Can I make this stew vegetarian?
   Yes, substitute the meatballs with plant-based meatballs or omit them altogether and add extra beans or vegetables for a vegetarian version.

Meatball Stew with Orzo and White Beans

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Meatballs:

• 1 lb 1 ground beef (or a mix of beef and pork)

• 1/4 cup 1/4 breadcrumbs

• 1/4 cup 1/4 grated Parmesan cheese

• 1 1 egg

• 2 cloves 2 garlic, minced

• 1 tsp 1 dried oregano

• 1 tsp 1 dried basil

• Salt and pepper to taste

• 2 tbsp 2 olive oil (for browning)

• For the Stew:

• 1 medium 1 onion, diced

• 2 2 carrots, diced

• 2 2 celery stalks, diced

• 3 cloves 3 garlic, minced

• 1 tsp 1 dried thyme

• 1 tsp 1 dried rosemary

• 1/2 tsp 1/2 red pepper flakes (optional)

• 1 1 can diced tomatoes

• 6 cups 6 chicken or beef broth

• 1 cup 1 orzo pasta

• 1 1 can white beans, drained and rinsed

• 1 1 bay leaf

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

• Grated Parmesan cheese (for serving)

Directions

• Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix until just combined. Form the mixture into small meatballs, about 1 inch in diameter.
• Brown the Meatballs: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides. Once browned, remove the meatballs from the pot and set them aside. They don’t need to be cooked through at this stage, as they will finish cooking in the stew.
• Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the garlic, thyme, rosemary, and red pepper flakes (if using), and cook for another 1-2 minutes until fragrant.
• Deglaze and Build the Stew: Pour in the diced tomatoes with their juices, stirring to deglaze the pot and scrape up any browned bits from the bottom. Add the broth, orzo, white beans, and bay leaf. Stir to combine.
• Simmer the Stew: Return the browned meatballs to the pot, gently nestling them into the stew. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through.
• Season and Serve: Remove the bay leaf and discard it. Taste the stew and adjust the seasoning with salt and pepper as needed. Ladle the stew into bowls, garnishing with fresh parsley and a sprinkle of grated Parmesan cheese. Serve hot.

Follow US on Pinterest

Follow @middleeastsector on Pinterest