Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | -----meat balls----- |
2 pounds | Ground lean beef |
2 tablespoons | Milk |
2 teaspoons | Salt |
⅛ teaspoon | Pepper |
2 \N | Eggs; slightly beaten |
3 tablespoons | Flour |
¼ cup | Parsley; finely chopped |
⅓ cup | Fine cracker crumbs |
1 tablespoon | Salad oil ---chowder----- |
6 cups | Water |
46 ounces | Tomato juice |
6 \N | Beef bouillon cubes |
4 \N | Cut into eights |
6 \N | Carrots; sliced |
3 \N | Celery; sliced |
3 mediums | Potatoes; peeled & diced |
¼ cup | Uncooked rice |
1 tablespoon | Sugar |
2 tablespoons | Salt |
2 \N | Bay leaves |
1 teaspoon | Marjoram |
2 cans | Mexicorn; (12 oz. each) |
Recipe by: Kimberly Long <siberia@...> 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