| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Soup /, Stew |
20 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 2 |
tb |
Milk |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Eggs; slightly beaten |
| 3 |
tb |
Flour |
| 1/4 |
c |
Parsley; finely chopped |
| 1/3 |
c |
Fine cracker crumbs |
| 1 |
tb |
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 |
md |
Potatoes; peeled & diced |
| 1/4 |
c |
Uncooked rice |
| 1 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 2 |
|
Bay leaves |
| 1 |
ts |
Marjoram |
| 2 |
cn |
Mexicorn; (12 oz. each) |
INSTRUCTIONS
MEATBALLS
CHOWDER
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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