Prepare the Meatballs

• If you’re using homemade Spanish meatballs (from the previous recipe), make sure they’re cooked through. Set them aside. 

Make the Stew Base

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped shallot and sauté for about 5 minutes until softened.
• Add the garlic and cook for another minute until fragrant.

 Add Vegetables

• Stir in the carrot, zucchini, and red bell pepper. Cook for about 5-7 minutes until the vegetables begin to soften.

  Add Tomatoes & Broth

• Pour in the crushed tomatoes, white wine (if using), and chicken broth. Stir to combine.
• Add the smoked paprika, oregano, cumin, salt, and pepper. Drop in the bay leaf.
• Bring the mixture to a simmer, and cook for 10-15 minutes, allowing the flavors to meld together and the vegetables to soften further.

 Add the Meatballs

• Gently add the cooked meatballs into the sauce. Simmer the stew on low heat for an additional 15-20 minutes, letting the meatballs absorb the flavors of the sauce. Stir occasionally to avoid the meatballs sticking to the bottom.

 Finish & Serve

• Taste and adjust the seasoning with salt and pepper, if necessary.
• Remove the bay leaf and discard.
• Serve the meatball stew hot, garnished with fresh parsley or cilantro.