Meatballs With Orzo And Zucchini
16 frozen cooked meatballs -- (about 1 1/2 inches in diameter)
1 (14 1/2-ounce) can ready-to-serve beef broth
1 cup uncooked rosamarina (orzo) pasta -- (6 ounces)
1 (14 1/2-ounce) can chunky tomatoes with olive oil, garlic and spices -- undrained
1 medium zucchini -- cut into julienne strips
- Place frozen meatballs and broth in 10-inch skillet; heat to boiling. Stir in pasta; reduce heat to low.
- Cover and simmer about 12 minutes or until pasta is tender.
- Stir in tomatoes and zucchini. Cook about 5 minutes, stirring occasionally, until zucchini is tender.
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