Meatball Chowder

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

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

Recipe

• 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.