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Italian Meatball Stew

Italian Meatball Stew

2 pounds Ground beef/pork mix
2/3 cups bread crumbs
2/3 cups Parmesan cheese
2 tsp minced garlic
2 tsp Italian seasonings
1 tsp basil
1 tsp kosher salt
1/2 tsp black pepper
2 tsp dried parsley
Two eggs

Heat oven to 425°. Mix with hands until all ingredients are incorporated. Roll into balls, and bake for 30 minutes. 
While meatballs are baking, make the soup. 


1 tbsp olive oil
Two stalks celery chopped  (I used all the leafy parts as not to waste them)
Three carrots diced
One small yellow onion diced
1 green bell pepper diced
1 tsp minced garlic
1/4 cup FCC Red & Green Blend
15 oz can of diced tomatoes with garlic, basil, oregano
15 oz can of tomato sauce
6 cups low sodium beef broth
Spoonful tomato paste
3/4 cups orzo pasta or small pasta shape of your choice; such as elbows
1 tsp Italian seasonings
1/2 tsp kosher salt
1/2 tsp black pepper
Fresh basil leaves (I used four big ones)

In a Dutch oven, heat the olive oil. Sauté the carrots, celery, onion, bell peppers until soft. Add the garlic, tomato paste, Italian seasoning, salt and pepper, and red/green chiles—Cook for about a minute. Next, add the tomatoes, tomato sauce, and beef broth. Bring to a boil. Add the meatballs and orzo and cook 7-10 minutes until pasta is cooked. Roll basil leaves up like a cigar and chop. Add to the stew. Serve with Parmesan cheese and crusty garlic bread. I hope you enjoy this as much as we do.

Recipe by Michelle Renee Brown from the Fresh Chile Cookin' group.

Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!


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