| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Soup /, Stew | 20 | Servings | |
INGREDIENTS
| 2 | lb | Lean ground beef |
| 2 | T | Milk |
| 2 | t | Salt |
| 1/8 | t | Pepper |
| 2 | Eggs, slightly beaten | |
| 3 | T | Flour |
| 1/4 | c | Parsley, finely chopped |
| 1/3 | c | Fine cracker crumbs |
| 1 | T | Salad oil |
| 6 | c | Water |
| 46 | oz | Tomato juice |
| 6 | Beef bouillon cubes | |
| 4 | Onions, cut into 1/8ths | |
| 6 | Carrots, sliced | |
| 3 | c | Celery, up to 4 sliced |
| 3 | Potatoes, peeled & diced | |
| 1/4 | c | Uncooked rice |
| 1 | T | Sugar |
| 2 | t | Salt |
| 2 | Bay leaves | |
| 1 | t | Marjoram |
| 2 | Mexicorn, 12 oz. each |
INSTRUCTIONS
Meatballs: To make meatballs combine all ingredients except oil; mix thoroughly. Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly. Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes. Add browned meat balls. Makes 6-7 quarts. Recipe by: Kimberly Long <siberia@USIS.COM> Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on Mar 15, 1998
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