| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Shredded lettuce |
| 1 | c | Coarsely sliced celery |
| 1 | c | Sliced carrots |
| 1 | sm | Onion; sliced |
| 3 | c | Cold water |
| 1 | cn | (No. 2) tomatoes (2 1/2 cups) |
| 1/2 | ts | Sugar |
| 1 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1/3 | c | Rice |
| 2 | tb | Chopped onion |
| 2 | tb | Margarine or shortening |
| 3/4 | c | Water |
| 1 | md | Sized bay leaf |
| 1 | c | Coarse cracker crumbs |
| 1/2 | lb | Ground lamb or beef |
| 1 | Egg; slightly beaten | |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
MEAT BALLS combine all ingredients except the rice. Heat to boiling: add rice and SIMMER for 20 minutes or until rice is tender. Stir frequently with a fork. MEAT BALLS: Saute' onion in 1 tablespoon of the margarine for 10 minutes or until lightly browned. Add water and bay leaf and SIMMER for 3 minutes. Remove bay leaf and pour cracker crumbs into onion mixture and stir well: allow to cool. Add remaining ingredients and mix thoroughly. Allow to stand 10 or 15 minutes. Form into small balls and pan-fry over medium heat in the remaining margarine. Turn frequently to brown on all sides. Reduce heat, cover, and SIMMER for 5 minutes. Add meat balls to finished chowder and SIMMER 5 minutes. Do not add fat from lamb left in skillet. 4 servings Posted to recipelu-digest Volume 01 Number 349 by ncanty@juno.com (Nadia I Canty) on Dec 8, 1997
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