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MEAT BALL CHOWDER Meat Balls: 2 lb. ground lean meat 2 tsp. seasoned salt 1/8 tsp. pepper 2 eggs, slightly beaten 1/4 c. finely chopped parsley 1/3 c. fine cracker crumbs 2 Tbsp. milk Soup: 3 Tbsp. flour 1 Tbsp. salad oil 4 to 6 onions, cut in eighths 6 c. water 6 c. tomato juice 6 beef bouillon cubes 6 carrots, sliced (3 c.) 3 to 4 c. sliced celery 2 to 3 potatoes, diced (2 to 3 c.) 1/4 c. long grain rice 1 Tbsp. sugar 2 tsp. salt 2 bay leaves 1/2 to 1 tsp. marjoram (optional) 1 (12 oz.) can Mexicorn Combine meat ball ingredients. Mix thoroughly. Form into balls size of walnuts (about 40). Dip in flour. Heat all in 8 to 10 quart kettle. Lightly brown meat balls or drop unbrowned into boiling vegetables. Add remaining ingredients, except add Mexicorn last 10 minutes of cooking. Bring to boil; cover. Reduce heat and cook at slow boil 30 minutes, or until vegetables are tender. Makes 6 to 7 quarts. Heartier and tastier than vegetable soup. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |