6 ounces orzo pasta

chicken broth or water

32 frozen meatballs, thawed

1/2 C. Italian dressing

1 (6 ounce) jar marinated artichoke hearts, drained & chopped

1 (6 ounce) package baby spinach leaves

1/4 C. chopped walnuts, toasted

salt and pepper

grated parmesan cheese (to garnish)

 

Cook the orzo in the chicken broth or water as directed on package. Drain well. In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through. Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spinach is wilted. Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.