Meatball Chowder

Name: Meatball Chowder
Ingredients: Meat Balls; 2 lbs lean beef, Ground; 2 tablespoons milk; 2 teaspoons salt; 1/8 teaspoon pepper; 2 eggs, slightly beaten; 3 tablespoons flour; 1/4 cup parsley, finely chopped; 1/3 cup fine cracker crumb; 1 tablespoon salad oil; Chowder; 6 cups water; 1 (46 ounce) can tomato juice; 6 beef bouillon cubes; 4 onions, Cut Into Eights; 6 carrots, sliced; 3 cups celery, sliced (3 to 4); 3 medium potatoes, peeled & diced; 1/4 cup rice, Uncooked; 1 tablespoon sugar; 2 tablespoons salt; 2 bay leaves; 1 teaspoon marjoram; 2 (12 ounce) cans mexicorn

24 ingredients

5 steps

Ingredients

Meat Balls
2 lbs lean beef, Ground
2 tablespoons milk
2 teaspoons salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3 tablespoons flour
1/4 cup parsley, finely chopped
1/3 cup fine cracker crumb
1 tablespoon salad oil
Chowder
6 cups water
1 (46 ounce) can tomato juice
6 beef bouillon cubes
4 onions, Cut Into Eights
6 carrots, sliced
3 cups celery, sliced (3 to 4)
3 medium potatoes, peeled & diced
1/4 cup rice, Uncooked
1 tablespoon sugar
2 tablespoons salt
2 bay leaves
1 teaspoon marjoram
2 (12 ounce) cans mexicorn

Directions

1

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

Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly.
3

Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil.
4

Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
5

Add browned meat balls.