Meatballs With Orzo And Italian Vegetables Recipe

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

Preparation

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.