Parmesan Orzo and Meatballs

2 tablespoons Italian dressing
1 1/2 cups frozen stir-fry bell peppers and onions (or any frozen vegetable combination your family likes)
14-ounce can beef broth
1 cup uncooked orzo or rosamarina pasta
10 1/2-ounce bag frozen cooked Italian meatballs (couldn't find that size so we bought a 12-ounce box of Rosina Italian Style Turkey Meatballs)
1 large tomato or 4 plum tomatoes, chopped (can be left out at this time of year)
1/4 cup parmesan cheese

Optional: 2 tablespoons chopped parsley

Heat dressing in a large 12-inch nonstick skillet over medium-high setting. When hot, add stir-fry vegetables and bring to a sizzle. Cook for 2 minutes. Stir broth into vegetables; heat to boiling. Stir in pasta and meatballs (mini-meatballs would be fun for kids). Heat to boiling again; reduce heat to low. Cover and simmer 10 minutes, stirring occasionally. Stir in tomato. Cover and simmer 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley, if using. Sprinkle with parmesan cheese. Serves 4.

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