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Italian Meatball Stew

Serves 8 to 10
Italian Meatball Stew


  • 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



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.