| 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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