Description

A comforting one-pot stew featuring tender homemade meatballs, aromatic vegetables, fire-roasted tomatoes, and mini pasta in a rich, savory broth perfect for chilly nights or easy weeknight dinners. Easily adapted to gluten-free, low-carb, or vegetarian diets.

Ingredients

For the Meatballs:

– 1.5 lbs ground beef (or ground turkey/chicken)

– ¼ cup finely chopped yellow onion

– 2 cloves garlic, minced

– ⅓ cup breadcrumbs (use gluten-free if needed)

– 1 large egg

– 2 tsp Worcestershire sauce

– ½ tsp kosher salt

– ¼ tsp black pepper

For the Stew:

– 3 tbsp olive oil, divided

– 1 medium onion, diced

– 2 large carrots, peeled and diced

– 3 celery stalks, diced

– 1.5 cups peas or green beans, trimmed and cut into 1-inch pieces

– 1.5 tsp dried parsley

– 1 tsp dried oregano

– ½ tsp dried basil

– ½ tsp garlic powder

– ½ tsp onion powder

– 6 cups low-sodium beef broth (or vegetable/chicken broth)

– 8 oz (1 cup) tomato sauce

– 14.5 oz can fire-roasted tomatoes, undrained

– ¾ cup mini farfalle pasta (or gluten-free pasta)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, gently combine ground beef, onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper.
Using a 1.5-tablespoon scoop or spoon, form mixture into uniform meatballs. Place on a parchment-lined tray.
Heat 2 tbsp olive oil in a skillet over medium-high heat. Brown meatballs in batches (don’t overcrowd), turning to sear all sides. Transfer to a plate and cover.
In a large stockpot or Dutch oven, heat remaining 1 tbsp olive oil over medium heat.
Add onion, carrots, celery, and peas/green beans. Sauté for 7–8 minutes until softened.
Stir in parsley, oregano, basil, garlic powder, and onion powder; cook 2 minutes more.
Add beef broth, tomato sauce, and fire-roasted tomatoes (with juice). Bring to a boil, then reduce heat and simmer for 7–10 minutes.
Stir in pasta and browned meatballs. Simmer uncovered for 10 minutes, or until pasta is tender and meatballs are cooked through.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh parsley if desired.

Notes

– Don’t overmix meatballs this keeps them tender.

– Gluten-free: Use certified GF breadcrumbs and pasta.

– Low-carb/keto: Replace pasta with zucchini noodles or cauliflower rice (add at the end).

– Vegan option: Use plant-based meatballs, vegetable broth, and omit egg/Worcestershire (or use vegan versions).

– Freezing tip: Store stew without pasta; cook fresh pasta when reheating to avoid mushiness.

– Make ahead: Assemble stew (without pasta) up to 24 hours in advance; add pasta and meatballs when reheating.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course / Soup
Method: Stovetop
Cuisine: American (Homestyle)

Nutrition

Serving Size: 1 bowl (about 1½–2 cups)
Calories: ~480
Sugar: 8g
Sodium: 850mg (varies with broth—use low-sodium to reduce)
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 32g
Cholesterol: 105mg