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!

  • 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
  • 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.
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