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Meatballs with Orzo and Italian Vegetables

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Meatballs with Orzo and Italian Vegetables
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 25 min
  • Total 25 min
  • Ingredients 6
  • Servings 4
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Enjoy Italian-style dinner tonight with this cheesy orzo, veggies and meatballs recipe that’s ready in just 25 minutes!
Updated Jun 30, 2011

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
Make With
Make With
Progresso Broth

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.

Nutrition Information

590 Calories, 30g Total Fat, 32g Protein, 48g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
590
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
15g
75%
Cholesterol
85mg
28%
Sodium
1400mg
58%
Total Carbohydrate
48g
16%
Dietary Fiber
6g
24%
Sugars
5g
Protein
32g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
30%
30%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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