Meatball chowder
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean ground beef |
| 2 | tablespoons | Milk |
| 2 | teaspoons | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | Eggs; slightly beaten | |
| 3 | tablespoons | Flour |
| ¼ | cup | Parsley; finely chopped |
| ⅓ | cup | Fine cracker crumbs |
| 1 | tablespoon | Salad oil |
| 6 | cups | Water |
| 46 | ounces | Tomato juice |
| 6 | Beef bouillon cubes | |
| 4 | Onions; cut into 1/8ths | |
| 6 | Carrots; sliced | |
| 3 | cups | Celery (up to 4); sliced |
| 3 | mediums | Potatoes; peeled & diced |
| ¼ | cup | Uncooked rice |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Salt |
| 2 | Bay leaves | |
| 1 | teaspoon | Marjoram |
| 2 | cans | Mexicorn; (12 oz. each) |
Directions
MEATBALLS
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 <siberia@...> Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 15, 1998