Meat Ball Chowder

Name: Meat Ball Chowder
Ingredients: 2 pounds beef lean; 2 tablespoons milk; 2 teaspoons salt; 18 teaspoon black pepper; 2 large eggs slightly beaten; 3 tablespoons flour, all-purpose; 1/4 cup parsley leaves finely chopped; 13 cup cracker crumbs fine; 1 tablespoon vegetable oil; 6 cups water; 46 ounces tomato juice; 6 each beef bouillon cubes; 6 each carrots sliced; 3 each celery sliced; 3 each potatoes medium, peeled and diced; 1/4 cup rice uncooked; 1 tablespoon sugar; 2 tablespoons salt; 2 each bay leaves; 1 teaspoon marjoram; 2 each mexicorn 12 ounce cans

21 ingredients

6 steps

Ingredients

2 pounds beef lean
2 tablespoons milk
2 teaspoons salt
18 teaspoon black pepper
2 large eggs slightly beaten
3 tablespoons flour, all-purpose
1/4 cup parsley leaves finely chopped
13 cup cracker crumbs fine
1 tablespoon vegetable oil
6 cups water
46 ounces tomato juice
6 each beef bouillon cubes
6 each carrots sliced
3 each celery sliced
3 each potatoes medium, peeled and diced
1/4 cup rice uncooked
1 tablespoon sugar
2 tablespoons salt
2 each bay leaves
1 teaspoon marjoram
2 each mexicorn 12 ounce cans

Directions

1

Balls: To make meatballs combine all ingredients except oil; mix thoroughly.
2

Form into balls about the size of walnuts (40-50 balls).
3

Heat oil and brown balls lightly.
4

Chowder: In an 8 to 10 quart kettle bring all ingredients except Mexicorn to a boil.
5

Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
6

Add browned meat balls.