Meat Ball Chowder

* Exported from MasterCook *

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 <siberia@USIS.COM> 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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