Meatballs with Orzo and Italian Vegetables

• portions: 4 servings
• temps actif: 25 minutes
• temps total: 25 minutes

Ingrédients

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.

Nutrition

• Taille de Portion: 1 1/4 Cups
• Calories: 590
• Lipides Totaux: 2
• Lipides Saturés: 15 g
• Cholestérol: 85 mg
• Sodium: 1400 mg
• Glucides Totaux: 48 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 5 g
• Protéines: 32 g