This recipe is a combination of several old family favorites. Orzo is a rice shaped pasta that cooks nicely with the other ingredients so this is a one pot meal. If you want to use your own homemade meatballs, brown them in the skillet before you brown the onion, then remove meatballs, add olive oil and the onion, and continue with the recipe. Add the meatballs back in with the plum tomatoes and simmer until the meatballs are done and the pasta is al dente.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 onion, chopped
- 1 Tbsp. olive oil
- 2 cups ready to serve beef broth
- 1 cup uncooked orzo pasta
- 3/4 lb. frozen cooked meatballs
- 14 oz. can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 2 plum tomatoes, chopped
- 1/3 cup freshly grated Parmesan cheese
Preparation:
In large skillet, cook onion in olive oil under tender. Add beef broth and bring to a boil. Stir in orzo, meatballs, tomatoes, and Italian seasoning, stir. Return to boil. Make sure orzo is covered with the liquid.
Cover and reduce heat to medium-low. Simmer 7-8 minutes until liquid is reduced, stirring occasionally. You'll need to scrape the pan because the orzo tends to sink and stick to the bottom. Add plum tomatoes and cook 5-8 minutes until orzo is tender, stirring frequently. Sprinkle with cheese and serve. Serves 4-6
