Creamy Baked Orzo with Meatballs

• DeLallo orzo↗16 ounces
• vegetable or chicken broth3 cup
• ready-to-serve tomato soup (like this one)2 cup
• premade chicken meatballs (store-bought frozen or homemade)↗2 cups
• pint cherry tomatoes, halved↗1 pint
• Parmesan cheese↗0.5 cup
• clove garlic↗1
• butter↗2 tablespoon
• fresh basil for topping↗
• DeLallo Private Reserve Olive Oil for topping↗

Step-by-step instructions

1. 1

   Preheat the oven to 425 degrees. Pour the orzo, vegetable broth, tomato soup, meatballs, and tomatoes into a 9×13 baking dish. Stir to get everything coated and combined.

2. 2

   Bake for 25 minutes. Give it a little stir and check the texture. If needed, bake for another 10 minutes to let the orzo finish absorbing the liquid. Fluff up the orzo with a fork and stir in any remaining liquid that might be bubbling around the edges. This will gently break down the tomatoes and release some of their juices as well. (As the orzo sits, it will continue to absorb liquid so add more tomato soup or broth as desired.)

3. 3

   Add the Parmesan, garlic, and butter; stir to melt it in. Top with fresh basil leaves, olive oil, salt, and pepper.