Meatball Supper

I've had this recipe for so many years, I can't remember where it came from.

If you have a bag of homemade or purchased meatballs in the freezer, you can have a tasty supper on the table inside half an hour.

• 2 tablespoons olive or vegetable oil
• 30 precooked meatballs, freshly made or frozen
• 1 - 1 lb bag of carrots, peeled and sliced into 1/2" slices
• 1 large onion diced
• 2 cups of zucchini, sliced into 1/2" slices and then halved or quartered
• 2 envelopes or 2 cubes of chicken bouillon
• 1 tsp. dried basil
• 2 tablespoons flour
• water
• salt and pepper

1. In a large skillet or electric frying pan heat olive oil over medium heat. Add onion and carrots and cook until crisp tender (5 to 10 minutes), stirring occasionally.
2. Add meatballs to frying pan.
3. Add 1 1/2 cups water, bouillon, basil and pepper.
4. Stir well, cover and simmer for 5- 10 minutes.
5. Add zucchini, cover and let simmer until zucchini is crisp tender; at least another 5 minutes. Taste and add salt if needed.
6. Mix flour with 1/3 cup cold water and add to simmering sauce. Stir until mixture thickens and comes to a simmer.
7. Serve over rice.