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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Servings 4

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( 2 ) Ratings

2 Ratings

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53778818-424b-4811-87b3-317d0acf9f4c

ingredients 6
Prep Time 25 min
Total Time 25 min

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

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Directions

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.

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.

Review & Comments

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springg

report Posted Dec. 10, 2012 11:39 PM

This was very good and very easy to make. I didn't have a zuchini so I used frozen petite pea's and diced roma tomatoes. It was very good. I'll for sure make this again....lower the fat and calories by using turkey meatballs.