Parmesan Orzo and Meatballs

By Betty Crocker Kitchens · bettycrocker.com

1 1/2 cups / 375 ml frozen bell pepper and onion stir-fry	Cook vegetables & dressing, 2 min	Add broth, heat to boiling	Add pasta & meatballs, boil then simmer 10 min	Add tomato, cook 3–5 min until tender	Stir in parsley, sprinkle cheese
2 tablespoons Italian dressing
1 3/4 cups / 420 ml Progresso™ beef flavored broth
1 cup / 170 g uncooked orzo or rosamarina pasta
16 frozen cooked Italian-style meatballs
1 large tomato, chopped (1 cup / 240 ml)
2 tablespoons chopped fresh parsley
1/4 cup / 25 g shredded Parmesan cheese

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