Parmesan Orzo and Meatballs

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This was so good, especially when I made the meatballs from scratch, using my Excellent Meatball recipe!! I doubled the recipe, which was enough for 5 adults and 1 child. Very tasty and filling!!

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Ingredients

1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 tablespoons Italian dressing
1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
1 cup uncooked orzo or rosamarina pasta (6 oz)
16 frozen cooked Italian-style meatballs (from 16-oz bag)
1 large tomato, chopped (1 cup)
2 tablespoons chopped fresh parsley
1/4 cup shredded Parmesan cheese

Method

1. In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.
2. Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.

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