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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

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
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.

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