2005

Parmesan Orzo and Meatballs

Source: Pittsburgh Post-Gazette - Food with Suzanne Martinson

Betty's tip: Orzo is a rice-shaped pasta that cooks fairly quickly. It's kid-friendly because it's easier to fork up than spaghetti. It's also less messy making it parent-friendly as well.

2 tablespoons Italian dressing
1 1/2 cups frozen stir-fry bell peppers and onions (or any frozen vegetable combination your family likes)
14-ounce can beef broth
1 cup uncooked orzo or rosamarina pasta
10 1/2-ounce bag frozen cooked Italian meatballs (couldn't find that size so we bought a 12-ounce box of Rosina Italian Style Turkey Meatballs)
1 large tomato or 4 plum tomatoes, chopped (can be left out at this time of year)
1/4 cup parmesan cheese

Optional: 2 tablespoons chopped parsley

Heat dressing in a large 12-inch nonstick skillet over medium-high setting. When hot, add stir-fry vegetables and bring to a sizzle. Cook for 2 minutes.

Stir broth into vegetables; heat to boiling. Stir in pasta and meatballs (mini-meatballs would be fun for kids). Heat to boiling again; reduce heat to low. Cover and simmer 10 minutes, stirring occasionally.

Stir in tomato. Cover and simmer 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley, if using. Sprinkle with parmesan cheese. Serves 4.

Nutritional information: One serving with beef meatballs: 425 calories, 18 grams fat, 80 milligrams cholesterol, 1,060 milligrams sodium, 41 grams carbohydrate, 3 grams fiber, 25 grams protein, 16 percent vitamin A, 32 percent vitamin C, 16 percent calcium, 22 percent iron.