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Meat ball chowder
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Categories: Beef, Soups & Stews Rating: 0
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Ingredients:
MEAT BALLS
2 lbsGround lean beef
2 tbspMilk
2 tspSalt
1/8 tspPepper
2 Eggs, slightly beaten
3 tbspFlour
1/4 cupParsley, finely chopped
1/3 cupFine cracker crumbs
1 tbspSalad oil
CHOWDER
6 cupWater
46 ozTomato juice
6 Beef bouillon cubes
4 Cut into eights
6 Carrots, sliced
3 Celery, sliced
3 medPotatoes, peeled & diced
1/4 cupUncooked rice
1 tbspSugar
2 tbspSalt
2 Bay leaves
1 tspMarjoram
2 canMexicorn, (12 oz. each)
Procedures:
1Form into balls about the size of walnuts (40-50 balls).
2Heat oil and brown balls lightly.
3chowder: in a 8-10 quart kettle bring all ingredients except mexicorn to a boil.
4Reduce heat and simmer 30 minutes, adding mexicorn for last 10 minutes.
5Add browned meat balls.
6Makes 6-7 quarts.
7namaste