Italian Vegetable Stew
with Mini Meatballs
Do you think recipes go out of style? and then come back again in 10 or 20 years? Kind of like mom jeans, rolling pants and clogs!
Well, I first posted this recipe back in November 2019…SO long ago, right! Well, it’s back and it’s just as delicious (if not more) – mini meatballs in broth wins every time.
I've been making this stew for years.
When I had my meal delivery business, this is one I made a lot. Like 25-35 quarts at a time. My clients would order a lot of it because its a great lunch time meal and it freezes very well. You can add tortellini or egg noodles to it too – my kids love it that way.
I love the mix of simple vegetables, roasted tomato broth and any chance to have a stew or soup that I can dip bread, naan or a muffin into – well, then I will have it!!
Check out these soups too!
Italian Vegetable Stew with Mini Meatballs
- Total Time: 0 hours
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 2 small leeks, cleaned + sliced
- 1/2 medium onion, chopped
- 5 carrots, peeled and chopped (about 2 cups)
- 1/2 teaspoon each salt & pepper, plus more for seasoning
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1 14 oz. can roasted diced tomatoes
- 1 heaping tablespoon Italian seasoning
- 1 1/2 quarts chicken bone broth
- 2 small zucchinis, diced
- 2 large handfuls fresh spinach
- freshly grated Parmesan cheese, about 1 cup
For the meatballs
- 1 lb. ground pork
- 1 heaping tablespoon tapioca flour (or regular flour, gf flour or arrowroot flour)
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 pinch of salt
Instructions
- In a large heavy stock pot, heat the olive oil over medium heat. Add the leeks, onions, carrots, salt and pepper. Sauté until the leeks and onions are softened – about 4-6 minutes.
- Add tomato paste and mix well. Cook for 2-3 minutes, stirring occasionally. Add garlic and cook for 1 minutes.
- Add roasted tomatoes, Italian seasoning and broth. Bring to a simmer and turn heat to low. Cook for 8 minutes or until the carrots are softened.
- Add zucchini after it simmers for 4 minutes – if using. Add the spinach at the very end when the heat is turned off and mix to combine. This is when you add the meatballs or ground pork Italian sausage – if using.
- Serve hot with grated Parmesan cheese and bread.
To make the meatballs
- Preheat oven to 400 degrees.
- Combine all ingredients together using a fork or your hands. Using a small ice cream scoop – scoop the meatball mixture making mini balls. Place them on a baking sheet. Cook for 6-8 minutes and remove from oven. Let sit until needed.
Notes
**You can also use Italian Sausage and just break it up while cooking it and add when I add the meatballs – at the end. Tastes great too!
**using vegetable stock will chance the flavor profile of the stew – if you are vegetarian you will know this.
- Prep Time: 10
- Cook Time: 2-
- Category: soup
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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