Meat Ball Chowder

Course : Chowders
Serves: 1
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Ingredients:

-----Meat Balls-----
2 pounds Ground Lean Beef
2 tablespoons Milk
2 Teaspoons Salt
1/8 Teaspoon Pepper
2 large Eggs -- slightly beaten
3 tablespoons Flour
1/4 Cup Parsley -- finely chopped
1/3 Cup Fine Cracker Crumbs
1 tablespoons Salad Oil
-----Chowder-----
6 Cups Water
46 ounces Tomato Juice
6 pieces Beef Bouillon Cubes
4 Medium Onions Cut Into Eights
6 Medium Carrots -- sliced
3 Cups Celery -- sliced (3 to 4)
3 Medium Potatoes -- peeled and diced
1/4 Cup Uncooked Rice
1 tablespoons Sugar
2 tablespoons Salt
2 pieces Bay Leaves
1 Teaspoon Marjoram
24 ounces Mexicorn
 

Preparation / Directions:

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.


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