Meatball chowder

20 Servings

Ingredients

Quantity Ingredient
2 pounds Lean ground beef
2 tablespoons Milk
2 teaspoons Salt
⅛ teaspoon Pepper
2 Eggs; slightly beaten
3 tablespoons Flour
¼ cup Parsley; finely chopped
⅓ cup Fine cracker crumbs
1 tablespoon Salad oil
6 cups Water
46 ounces Tomato juice
6 Beef bouillon cubes
4 Onions; cut into 1/8ths
6 Carrots; sliced
3 cups Celery (up to 4); sliced
3 mediums Potatoes; peeled & diced
¼ cup Uncooked rice
1 tablespoon Sugar
2 teaspoons Salt
2 Bay leaves
1 teaspoon Marjoram
2 cans Mexicorn; (12 oz. each)

Directions

MEATBALLS

CHOWDER

Meatballs: To make meatballs combine all ingredients except oil; mix thoroughly. Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly.

Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes. Add browned meat balls. Makes 6-7 quarts.

Recipe by: Kimberly Long <siberia@...> Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 15, 1998

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