Italian Wedding Salad - cooking recipe

Ingredients

6 ounces orzo pasta
chicken broth or water
32 frozen meatballs, thawed
1/2 cup Italian dressing
1 (6 ounce) jar marinated artichoke hearts, drained & chopped
1 (6 ounce) package baby spinach leaves
1/4 cup chopped walnuts, toasted
salt and pepper
grated parmesan cheese (to garnish)

Preparation

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 spiinach is wilted.
Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.