Recipe - Meat Ball Chowder

2 pound Ground lean beef
2 teaspoon Salt
1/8 teaspoon Pepper
2 Eggs slightly beaten
One fourth cup Finely chopped parsley
1/3 cup Fine cracker crumbs
2 tablespoon Milk
3 tablespoon Flour
1 tablespoon Salad oil
6 Onions; cut in eighths
6 cup Water
6 cup Tomato juice
6 Beef bouillon cubes
3 cup Sliced carrots
3 cup Sliced celery
3 cup Diced potatoes
One half cup Long grain rice
1 tablespoon Sugar
2 teaspoon Salt
2 Bay leaves
1 tablespoon Marjoram leaves
1 cn (12 oz) mexicorn

Combine meat, seasoned salt, pepper, eggs, parsley, cracker crumbs and
milk. Mix thoroughly. Form into balls about the size of a walnut, makes
about 40. Dip in flour. Heat oil in 8 to 10 qt kettle. Lightly brown meat
balls on all sides, or drop unbrowned into boiling vegetables. Add
remaining ingredients, except add the mexicorn the last 10 minutes of
cooking. Bring to a boil, cover. Reduce heat and cook at slow boil 30
minutes or until veggies are tender. You can turn off heat and reheat later
if you like. Makes 6 to 7 quarts. To freeze, cook until the veggies are
crisptender. Cool quickly. Ladle into freezer containers, cover, seal,
label and date. Recommended storage time: 2 to 3 months. To serve partially
thaw until chowder softens. Heat until piping hot, about 45 minutes.

Recipe by: Farm Journal1963For the class 1998

Posted to TNT Recipes Digest by LVFG53A@prodigy.com (MRS IRA M DENNIS) on
Feb 14, 1998