Meatballs With Orzo and Italian Vegetables |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Haven't tried yet. I will probably use turkey meatballs (I love the ones at Trader Joes) to cut down on the fat content. Ingredients:
1 (14 1/2 ounce) can beef broth |
7 ounces uncooked orzo pasta |
1 lb frozen cooked meatballs |
4 plum tomatoes, sliced |
1 medium zucchini, cut into cubes |
1/4 cup fresh parmesan cheese, shredded |
Directions:
1. Bring broth to a boil in a large skillet. Add orzo and meatballs; return to boil.
2. Reduce heat to medium-low and simmer 5-8 minutes or until liquid is almost absorbed, stirring constantly.
3. Stir in tomatoes and zucchini. Cook 6-10 minutes or until veggies and orzo are tender.
4. Sprinkle with cheese.
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