Lunch: Meatballs with Orzo and Italian Vegetables
Enjoy Italian-style dinner tonight with this cheesy orzo, veggies and meatballs recipe that’s ready in just 25 minutes!
Ingredients
1 3/4 cups Progresso™ beef broth (from 32 oz carton)
1 cup uncooked orzo (rice-shaped pasta) or rosamarina (7 oz)
1 lb frozen cooked Italian meatballs
4 Italian plum tomatoes, sliced
1 medium zucchini, cut into cubes
1/4 to 1/2 cup shredded fresh Parmesan cheese
Instructions
In large skillet, bring broth to a boil. Add orzo and meatballs; return to a boil. Reduce heat to medium-low; cover and simmer 5 to 8 minutes or until liquid is almost absorbed, stirring occasionally.
Stir in tomatoes and zucchini. Cook 6 to 10 minutes or until vegetables and orzo are tender, stirring occasionally. Sprinkle with cheese.
Reviews
Add a review for Meatballs with Orzo and Italian Vegetables
Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
