Meatball Chowder

Name: Meatball Chowder
Ingredients: 2 lb. lean ground beef; 2 tsp. seasoned salt; 1/8 tsp. pepper; 2 slightly beaten eggs; 1/4 c. finely minced parsley; 1/3 c. fine cracker crumbs; 2 Tbsp. milk; 3 Tbsp. flour; 1 Tbsp. salad oil; 4 to 6 onions, cut in eighths; 6 c. water; 6 c. tomato juice (I use V-8); 6 beef bouillon cubes; 6 sliced carrots (3 c.); 3 to 4 c. sliced celery; 2 to 3 diced potatoes (3 c.); 1/4 c. long grain rice; 1 Tbsp. sugar; 2 tsp. salt; 2 bay leaves; 1/2 to 1 tsp. marjoram (optional); 1 (12 oz.) can corn

22 ingredients

7 steps

Ingredients

2 lb. lean ground beef
2 tsp. seasoned salt
1/8 tsp. pepper
2 slightly beaten eggs
1/4 c. finely minced parsley
1/3 c. fine cracker crumbs
2 Tbsp. milk
3 Tbsp. flour
1 Tbsp. salad oil
4 to 6 onions, cut in eighths
6 c. water
6 c. tomato juice (I use V-8)
6 beef bouillon cubes
6 sliced carrots (3 c.)
3 to 4 c. sliced celery
2 to 3 diced potatoes (3 c.)
1/4 c. long grain rice
1 Tbsp. sugar
2 tsp. salt
2 bay leaves
1/2 to 1 tsp. marjoram (optional)
1 (12 oz.) can corn

Directions

1

Combine first 7 ingredients and mix thoroughly. Form into meatballs about the size of a walnut.
2

Makes about 40 meatballs. Dip in flour.
3

Heat oil in 8 to 10-quart kettle.
4

Lightly brown meatballs on all sides.
5

Add remaining ingredients (except corn, which should be added at last 10 minutes of cooking).
6

Bring to a boil. Cover, reduce heat and cook at slow boil for 30 minutes or until vegetables are tender.
7

Makes 6 to 7 quarts.