Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Meat Balls-----
   2      Lbs           Ground Lean Beef
   2      Tablespoons   Milk
   2      Teaspoons     Salt
     1/8  Teaspoon      Pepper
   2                    Eggs -- slightly beaten
   3      Tablespoons   Flour
     1/4  Cup           Parsley -- finely chopped
     1/3  Cup           Fine Cracker Crumbs
   1      Tablespoon    Salad Oil
                        -----Chowder-----
   6      Cups          Water
   1      46 Oz. Can    Tomato Juice
   6                    Beef Bouillon Cubes
   4                    Onions        Cut Into Eights
   6                    Carrots -- sliced
   3      Cups          Celery -- sliced (3 to 4)
   3      Medium        Potatoes -- peeled & diced
     1/4  Cup           Uncooked Rice
   1      Tablespoon    Sugar
   2      Tablespoons   Salt
   2                    Bay Leaves
   1      Teaspoon      Marjoram
   2      Cans          Mexicorn -- (12 oz. each)

Preparation:

Meat Balls: 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.