Meals in Minutes

Italian Meatball Stew

Serves 8 to 10 March 2021


  • 1 tablespoon olive oil
  • 1 cup frozen chopped onions
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon black pepper
  • 2 14-oz cans fire roasted diced tomatoes
  • 16 ounces frozen Italian-style meatballs
  • 20 ounces frozen spring vegetable mix (carrots, summer squash, asparagus, bell peppers, etc.)
  • 64 ounces low-sodium beef broth
  • 16 ounces potato gnocchi (in the pasta aisle)*
  • 4 cups chopped kale or baby spinach, packed
Italian Meatball Stew


To a large pot over medium heat, add the oil, onions, garlic powder, Italian seasoning, and pepper. Cook, stirring occasionally, until the onions are soft, 3 to 4 minutes. Add the remaining ingredients, except for the gnocchi and kale. Bring the pot to a boil, reduce the heat to low, place lid on the pot and simmer for 20 minutes. Stir in the gnocchi and kale or spinach. Cook for 5 minutes, or until the gnocchi are done. (If using tortellini, cook for 7 to 9 minutes.) Serve with shredded parmesan cheese.

*Or substitute a 19-ounce bag frozen cheese tortellini.

Category: Meals in Minutes

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