Meatballs with Orzo and Italian Vegetables
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Updated Jun 30, 2011
Enjoy Italian-style dinner tonight with this cheesy orzo, veggies and meatballs recipe that’s ready in just 25 minutes!
Meatballs with Orzo and Italian Vegetables
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- Prep Time 25 min
- Total 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
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2Stir in tomatoes and zucchini. Cook 6 to 10 minutes or until vegetables and orzo are tender, stirring occasionally. Sprinkle with cheese.
Nutrition
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;
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