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John MacArthur

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Meatball Chowder

January 29, 2023

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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