Meatball Stew with Orzo and White Beans

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium leek, white and light green parts only, sliced
• 1 small parsnip, peeled and diced
• 3 celery stalks, diced
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon red chili flakes
• 1 (400g/14oz) can cannellini beans
• 1 cup (240ml) orzo
• 1.25 liters (5 cups) chicken stock
• Juice of 1 lemon
• 100g (3.5oz) Cavolo Nero (Tuscan kale)
• 20 oven-baked meatballs
• Salt and pepper to taste
• Fresh parsley, to garnish

Optional additions:

• 1/4 cup chopped fresh basil
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Sauté vegetables: Heat olive oil in a Dutch oven or large stockpot over medium heat. Fry onion for 2-3 minutes until softened. Add leek, parsnip, and celery. Cook for 6-7 minutes, stirring occasionally, until vegetables soften.
2. Add spices: Stir in garlic and red chili flakes. Cook for another minute.
3. Combine ingredients: Add cannellini beans, orzo, and chicken stock. Bring to a boil, then lower heat and simmer for 10-12 minutes, or until orzo is al dente.
4. Add greens and meatballs: Stir in lemon juice and Cavolo Nero. Cover pot and simmer for another 2 minutes, or until kale wilts. Add meatballs.
5. Season and serve: Season to taste with salt and pepper. Garnish with fresh parsley. Serve with crusty bread.

Optional additions:

• For extra flavor: Add chopped fresh basil, crumbled feta cheese, or a pinch of red pepper flakes.
• For a richer texture: Add a dollop of Greek yogurt or a spoonful of crème fraîche.
• For a spicier kick: Increase the amount of red chili flakes.

Enjoy your hearty Vegetable and Meatball Soup!