Meatball Chowder

Meatball Chowder Ingredients

MEATBALLS	46 oz Tomato juice
2 lb Lean ground beef	6 Beef bouillon cubes
2 tb Milk	4 Onions; cut into 1/8ths
2 ts Salt	6 Carrots; sliced
1/8 ts Pepper	3 c Celery (up to 4); sliced
2 Eggs; slightly beaten	3 md Potatoes; peeled & diced
3 tb Flour	1/4 c Uncooked rice
1/4 c Parsley; finely chopped	1 tb Sugar
1/3 c Fine cracker crumbs	2 ts Salt
1 tb Salad oil	2 Bay leaves
CHOWDER	1 ts Marjoram
6 c Water	2 cn Mexicorn; (12 oz. each)

Instructions for Meatball 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 Posted to MC-Recipe Digest by "creedenites" on Mar 15, 1998

Main Ingredient: MeatCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Bouillon	Carrot	Celery
Corn	Eggs	Flour	Ground Beef
Marjoram	Milk	Onion	Parsley
Potato	Rice	Salt	Sugar
Tomato

Soups Stew Corn Celery Carrot Onion Parsley Potato Rice Tomato Ground beef Milk Meat

for flavor and categorization

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