Meatballs with Orzo and Italian Vegetables

• servings: 4 servings
• active time: 25 minutes
• total time: 25 minutes

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

Directions

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

• Serving Size: 1 1/4 Cups
• Calories: 590
• Total Fat: 2
• Saturated Fat: 15 g
• Cholesterol: 85 mg
• Sodium: 1400 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 32 g