 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
Ingredients:
2 lbs lean beef, ground |
2 tablespoons milk |
2 teaspoons salt |
1/8 teaspoon pepper |
2 eggs, slightly beaten |
3 tablespoons flour |
1/4 cup parsley, finely chopped |
1/3 cup fine cracker crumb |
1 tablespoon salad oil |
6 cups water |
1 (46 ounce) can tomato juice |
6 beef bouillon cubes |
4 onions, cut into eights |
6 carrots, sliced |
3 cups celery, sliced (3 to 4) |
3 medium potatoes, peeled & diced |
1/4 cup rice, uncooked |
1 tablespoon sugar |
2 tablespoons salt |
2 bay leaves |
1 teaspoon marjoram |
2 (12 ounce) cans mexicorn |
Directions:
1. Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly.
2. Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly.
3. Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil.
4. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
5. Add browned meat balls.
|
|