Fast & Easy Creamy Meatballs, Potatoes & Broccoli

Ingredients

1. 2 cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)
2. 1 (10 3/4-oz.) can condensed cream of onion soup
3. 1/4 cup water
4. 2 cups Frozen Broccoli Florets (from 1-lb. pkg.)
5. 24 frozen cooked meatballs (about 12 oz.), thawed
6. 1/4 cup sour cream

Instructions

1. 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.