We are in the thick of wintertime! There has been some crazy cold temperatures across the both the US and the world.

With these crazy temperatures comes an urgent need for warm, cozy, comfort food. That’s why I want to share my delicious and comforting Vegan Italian Meatball Stew.

It’s filled with nutrient dense plant foods that will help you brave through the cold, winter months. And you’ll leave the table feeling satisfied and happy.

Let’s dig in!

Why Meatball Stew?

I’ve had a meatball recipe jotted now for months on my recipe notepad that I keep in the kitchen for when inspiration strikes. It’s been there since the release of my vegan spaghetti and meatballs recipe.

As I was tinkering around with ingredients, this one was a winner, but it needed a partner. This stew was that partner and it turned out fantastic.

Think about it? What’s better than a hot bowl of stew, a couple of slices of bread, and your favorite Netflix series.

Sounds like a good time to me and hopefully you too. But before you get snuggled into the couch, let’s talk about the recipe prep.

Prep It

Get started by setting out ALL of the ingredients on the counter.

Create your flax egg by mixing three tablespoons of water with one tablespoon of flaxseed meal in a small bowl. Set that aside and let the egg-like magic take place.

Now, preheat your oven to 425 degrees Fahrenheit and line a baking pan with parchment paper. Set that aside too.

Then, begin by preparing chopping the onion and mincing the garlic for the meatballs. Once that’s finished, add those into your food processor.

Next, add the rest of the meatball ingredients (saving one half of the onion for the stew) into the food processor and pulse until mixed, but not mushed.

Use the picture below for reference.

*You may need to do this in batches if you have a small food processor.

Once mixed, use your hands to roll the mixture into 1-inch meatballs and place on your lined baking pan. You should end up with around 16 meatballs.

Now, place the baking pan into the oven and bake for 30 minutes, flipping halfway.

As the meatballs bake, dice the rest of your ingredients for the stew.

Cook It

Once that’s complete, heat a large soup pot over medium-high heat. Add in diced onion and garlic; sauté for 2-3 minutes or until browned (using 1-2 tbsp water to prevent sticking).

*Pro tip – Add the onions first, then the garlic. This will prevent the garlic from burning.

Next, add in 6 cups of vegetable broth, ½ cup orzo pasta, 1 tbsp olive oil (omit if oil free), 1 tsp salt, and ½ tsp ground black pepper. Simmer for 5 minutes, stirring a couple of times.

After 5 minutes, add in 2 cups chopped kale, 1 cup chopped grape tomatoes, and lemon juice. Stir and simmer for an 5 more minutes.

During the simmering, taste test and more salt or pepper as needed.

Eat It

Prepare the meal by ladling in the stew into a soup bowl. Next, add 3-5 meatballs and top with chopped fresh Italian parsley.

Enjoy this stew with a couple of slices of your favorite bread and your meal is complete!

Since you’re here, check out some of my other warm and comforting recipes:

• Chickpea Meatballs and Spaghetti with Homemade Marinara
• Sweet Potato Beet Buddha Bowl with Pistachio Pesto
• Rosemary Lentil Meatloaf
• Roasted Chickpea and Vegetable Harvest Bowl
• Vegan Tikka Masala