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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!

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  • prep time 25 min
  • total time 25 min
  • ingredients 6
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Stir in tomatoes and zucchini. Cook 6 to 10 minutes or until vegetables and orzo are tender, stirring occasionally. Sprinkle with cheese.
  • 1 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.
  • 2 Stir in tomatoes and zucchini. Cook 6 to 10 minutes or until vegetables and orzo are tender, stirring occasionally. Sprinkle with cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
590
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
15g,
15%
),
Cholesterol
85mg
85%;
Sodium
1400mg
1400%;
Total Carbohydrate
48g
48%
(Dietary Fiber
6g
6%
  Sugars
5g
5%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
25%;
Iron
30%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.