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Meatballs with Orzo and Italian Vegetables

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By Pillsbury Kitchens
Updated Jun 30, 2011
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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

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 6
  • Servings 4
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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

  • Step 
    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.
  • Step 
    2
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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