Meat Ball Chowder

Recipe Ingredients

		Meatballs
2 lbs	908g / 32oz	Ground lean beef
2 tablespoons	30ml	Milk
2 teaspoons	10ml	Salt
1/8 teaspoon	0.6ml	Pepper
2		Eggs - slightly beaten
3 tablespoons	45ml	Flour
1/4 cup	36g / 1.3oz	Parsley - finely chopped
1/3 cup	48g / 1.7oz	Fine cracker crumbs
1 tablespoon	15ml	Salad oil
		Chowder
6 cups	1422ml	Water
46 oz	1307g	Tomato juice
6		Beef bouillon cubes
4		Cut into eights
6		Carrots - sliced
3		Celery - sliced
3		Potatoes - peeled and diced (medium)
1/4 cup	40g / 1.4oz	Uncooked rice
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Salt
2		Bay leaves
1 teaspoon	5ml	Marjoram
2		Mexicorn - (12 oz each)

Recipe Instructions

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.

Source:
Kimberly Long

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