Craving a cozy, hearty meal that’s full of comfort and flavor? This Meatball Stew with Orzo and White Beans is the perfect answer! Tender meatballs simmer in a rich broth with pasta and creamy white beans for a satisfying one-pot meal that’s easy enough for weeknights and special enough for weekends.
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Why You’ll Love This Recipe
Hearty and Comforting – A filling stew packed with protein and carbs.
One-Pot Meal – Less mess and easy cleanup.
Family-Friendly – Mild flavors that everyone will enjoy.
Versatile – Easy to customize with different veggies or seasonings.
Nutritious – Full of fiber and protein for a balanced meal.
Ingredients You’ll Need
For the Meatballs:
1 lb ground beef or chicken
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning
For the Stew:
1 tbsp olive oil
1 small onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken or vegetable broth
1 can (15 oz) white beans, drained and rinsed
1 cup orzo pasta
1 tsp dried thyme
½ tsp paprika
Salt and pepper, to taste
2 cups baby spinach (optional, for extra greens)
Fresh parsley for garnish
Tools You’ll Need
Large mixing bowl
Baking sheet
Large pot or Dutch oven
Wooden spoon or spatula
Step-by-Step Instructions
Step 1: Make the Meatballs
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, salt, pepper, and Italian seasoning.
Mix gently until just combined.
Form into small 1-inch meatballs and place on a baking sheet lined with parchment paper.
Bake for 12–15 minutes, until golden and cooked through. Set aside.
Step 2: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery.
Cook for 5–6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute more.
Step 3: Build the Stew
Pour in the broth and bring to a simmer.
Add the cooked meatballs, white beans, orzo, dried thyme, and paprika.
Season with salt and pepper to taste.
Step 4: Simmer
Reduce the heat to low and simmer for about 10–12 minutes, stirring occasionally, until the orzo is tender and the stew has thickened slightly.
Step 5: Add Greens (Optional)
Stir in the baby spinach and cook for 1–2 minutes until wilted.
Step 6: Serve
Ladle the stew into bowls and garnish with fresh parsley.
Serve hot with crusty bread or a light side salad.
Tips for Perfect Meatball Stew
Don’t Overmix Meatballs – Mix ingredients gently to keep them tender.
Pre-Bake the Meatballs – Baking ensures they hold their shape in the stew.
Stir Often – Stir occasionally while simmering to prevent the orzo from sticking to the bottom.
Taste as You Go – Adjust seasonings once the orzo and beans have simmered.
Serving Suggestions
Crusty Bread – Perfect for soaking up every drop of the delicious broth.
Simple Green Salad – Light and fresh to balance the hearty stew.
Parmesan Cheese – Sprinkle a little extra on top for cheesy goodness.
Roasted Vegetables – Serve alongside for even more cozy flavors.
How to Store & Reheat
Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freezing:
Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating:
Stovetop: Warm gently over low heat, adding a splash of broth or water if needed.
Microwave: Heat individual portions in 30-second intervals, stirring between each.
Frequently Asked Questions
- Can I use a different pasta?
Yes! Small pasta shapes like ditalini, pastina, or small shells work well. - What can I substitute for white beans?
Chickpeas or cannellini beans are great alternatives. - Can I make this vegetarian?
Absolutely! Use plant-based meatballs and vegetable broth. - Is it okay if the orzo soaks up a lot of broth?
Yes! It creates a thicker, almost creamy stew. Add extra broth if you prefer it soupier.
Final Thoughts
This Meatball Stew with Orzo and White Beans is everything you want in a cozy meal—hearty, flavorful, and packed with goodness. It’s perfect for chilly nights, meal prep, or family gatherings, and it’s easy enough to whip up any night of the week.
Give it a try and let me know how it turns out! Don’t forget to leave a review and share your cozy stew creations on Pinterest and Instagram. I can’t wait to see your comforting bowls!
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 420 | Protein: 27g | Carbohydrates: 30g | Fat: 20g | Fiber: 4g | Sodium: 680mg
Meatball Stew with Orzo and White Beans
- Total Time: 55 minutes
Description
Craving a cozy, hearty meal that’s full of comfort and flavor? This Meatball Stew with Orzo and White Beans is the perfect answer! Tender meatballs simmer in a rich broth with pasta and creamy white beans for a satisfying one-pot meal that’s easy enough for weeknights and special enough for weekends.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Meatballs:
1 lb ground beef or chicken
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning
For the Stew:
1 tbsp olive oil
1 small onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken or vegetable broth
1 can (15 oz) white beans, drained and rinsed
1 cup orzo pasta
1 tsp dried thyme
½ tsp paprika
Salt and pepper, to taste
2 cups baby spinach (optional, for extra greens)
Fresh parsley for garnish
Instructions
Step 1: Make the Meatballs
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, salt, pepper, and Italian seasoning.
Mix gently until just combined.
Form into small 1-inch meatballs and place on a baking sheet lined with parchment paper.
Bake for 12–15 minutes, until golden and cooked through. Set aside.
Step 2: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery.
Cook for 5–6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute more.
Step 3: Build the Stew
Pour in the broth and bring to a simmer.
Add the cooked meatballs, white beans, orzo, dried thyme, and paprika.
Season with salt and pepper to taste.
Step 4: Simmer
Reduce the heat to low and simmer for about 10–12 minutes, stirring occasionally, until the orzo is tender and the stew has thickened slightly.
Step 5: Add Greens (Optional)
Stir in the baby spinach and cook for 1–2 minutes until wilted.
Step 6: Serve
Ladle the stew into bowls and garnish with fresh parsley.
Serve hot with crusty bread or a light side salad.
Notes
Don’t Overmix Meatballs – Mix ingredients gently to keep them tender.
Pre-Bake the Meatballs – Baking ensures they hold their shape in the stew.
Stir Often – Stir occasionally while simmering to prevent the orzo from sticking to the bottom.
Taste as You Go – Adjust seasonings once the orzo and beans have simmered.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cuisine: American
