2 cups potato wedges
1 (10 3/4-oz.) can condensed cream of onion soup
1/4 cup water
2 cups Broccoli Florets
24 frozen cooked meatballs
1/4 cup sour cream
- In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
- 2 Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
- 3 Stir in sour cream; cook just until thoroughly heated, stirring occasionally.