*Creamy Meatballs & Potatoes*
Serves 4

You don't have to use broccoli in this recipe if you don't want to, green beans or peas are also lovely.

1 lb of  new potatoes, boiled until tender, cooled and then cut into wedges
1 tin of bachelor's condensed cream of mushroom soup, undiluted
1 single serving envelope of dried French Onion instant soup mix
2 fluid ounces of water
450g of frozen broccoli florets ( 2 cups)
18 cooked Italian Square Meatballs, thawed
30g of sour cream (1/4 cup)
salt and pepper to taste

Combine the potatoes, soup, dry soup mix and water in a 12 inch nonstick skillet.  Bring to the boil, then reduce the heat to low and allow to simmer for 5 minutes, stirring occasionally.  Stir in the broccoli and meatballs.  Simmer for an additional 10 to 15 minutes, until the broccoli is tender and everything is heated through, stirring occasionally.  Stir in the sour cream and cook just until thoroughly heated through.  Taste and adjust seasoning as required.  Serve hot.