Savory dinner chowder (with tiny meat balls)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded lettuce |
| 1 | cup | Coarsely sliced celery |
| 1 | cup | Sliced carrots |
| 1 | small | Onion; sliced |
| 3 | cups | Cold water |
| 1 | can | (No. 2) tomatoes (2 1/2 cups) |
| ½ | teaspoon | Sugar |
| 1½ | teaspoon | Salt |
| 1 | dash | Pepper |
| ⅓ | cup | Rice |
| 2 | tablespoons | Chopped onion |
| 2 | tablespoons | Margarine or shortening |
| ¾ | cup | Water |
| 1 | medium | Sized bay leaf |
| 1 | cup | Coarse cracker crumbs |
| ½ | pounds | Ground lamb or beef |
| 1 | Egg; slightly beaten | |
| 2 | tablespoons | Chopped parsley |
Directions
MEAT BALLS
combine all ingredients except the rice. Heat to boiling: add rice and SIMMER for 20 minutes or until rice is tender. Stir frequently with a fork.
MEAT BALLS: Saute' onion in 1 tablespoon of the margarine for 10 minutes or until lightly browned. Add water and bay leaf and SIMMER for 3 minutes.
Remove bay leaf and pour cracker crumbs into onion mixture and stir well: allow to cool. Add remaining ingredients and mix thoroughly. Allow to stand 10 or 15 minutes. Form into small balls and pan-fry over medium heat in the remaining margarine. Turn frequently to brown on all sides. Reduce heat, cover, and SIMMER for 5 minutes. Add meat balls to finished chowder and SIMMER 5 minutes. Do not add fat from lamb left in skillet. 4 servings Posted to recipelu-digest Volume 01 Number 349 by ncanty@... (Nadia I Canty) on Dec 8, 1997