Meat ball chowder

 
                             MEAT BALL CHOWDER
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----meat balls-----
    2       lb           Ground lean beef
    2       tb           Milk
    2       ts           Salt
      1/8   ts           Pepper
    2                    Eggs -- slightly beaten
    3       tb           Flour
      1/4   c            Parsley -- finely chopped
      1/3   c            Fine cracker crumbs
    1       tb           Salad oil
                         -----chowder-----
    6       c            Water
   46       oz           Tomato juice
    6                    Beef bouillon cubes
    4                    Cut into eights
    6                    Carrots -- sliced
    3                    Celery -- sliced
    3       md           Potatoes -- peeled & diced
      1/4   c            Uncooked rice
    1       tb           Sugar
    2       tb           Salt
    2                    Bay leaves
    1       t            Marjoram
    2       cn           Mexicorn -- (12 oz. each)
 
   Recipe by: Kimberly Long  Meat
   Balls: 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.
   
   Namaste
  
 
 
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