Alex + Meg

Creamy Baked Orzo with Meatballs

Name: Creamy Baked Orzo with Meatballs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 16 ounces DeLallo orzo; 3 cups vegetable or chicken broth; 2 cups ready-to-serve tomato soup (like this one); 2-3 cups premade chicken meatballs (store-bought frozen or homemade); 1 pint cherry tomatoes, halved; 1/2 cup Parmesan cheese; 1 clove garlic; 2 tablespoons butter; fresh basil for topping; DeLallo Private Reserve Olive Oil for topping

6 servings

porties

10 minutes

actieve tijd

45 minutes

totale tijd

Begin met koken

Ingrediënten

16 ounces DeLallo orzo

3 cups vegetable or chicken broth

2 cups ready-to-serve tomato soup (like this one)

2-3 cups premade chicken meatballs (store-bought frozen or homemade)

1 pint cherry tomatoes, halved

1/2 cup Parmesan cheese

1 clove garlic

2 tablespoons butter

fresh basil for topping

DeLallo Private Reserve Olive Oil for topping

Instructies

Preheat the oven to 425 degrees. Pour the orzo, vegetable broth, tomato soup, meatballs, and tomatoes into a 9×13 baking dish. Stir to get everything coated and combined.

Bake for 25 minutes. Give it a little stir and check the texture. If needed, bake for another 10 minutes to let the orzo finish absorbing the liquid. Fluff up the orzo with a fork and stir in any remaining liquid that might be bubbling around the edges. This will gently break down the tomatoes and release some of their juices as well. (As the orzo sits, it will continue to absorb liquid so add more tomato soup or broth as desired.)

Add the Parmesan, garlic, and butter; stir to melt it in. Top with fresh basil leaves, olive oil, salt, and pepper.

Voedingswaarde

Portiegrootte

Calorieën

379

Totale vet

10.6 g

Verzadigd vet

4.6 g

Onverzadigd vet

Transvet

0.1 g

Cholesterol

26.6 mg

Natrium

685.9 mg

Totale koolhydraten

56.5 g

Voedingsvezels

3.5 g

Totale suikers

9.2 g

Eiwit

13.9 g