Creamy Garlic Parmesan Orzo with Meatballs

Serves 6

  • 3/4 lb frozen precooked meatballs 
  • 3 cloves garlic (finely minced)
  • 3 3/4 cups low sodium chicken broth
  • 2 1/4 cups dry orzo pasta (about 278 grams)
  • 1 cup heavy cream (any kind - heavy cream will give a richer flavor, light cream will be a bit thinner)
  • 1/2 cup shredded Parmesan cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Add the garlic to the skillet and cook for 1 minute. Add the broth and bring it to a low boil.
  2. Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look like too much liquid at first, but it will thicken quickly!

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