Meat Ball Chowder Recipe

Free Recipe Meat Ball Chowder

Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Meat Ball Chowder Recipe

2 lb Ground lean beef
2 ts Salt
1/8 ts Pepper
2 Eggs slightly beaten
1/4 c Finely chopped parsley
1/3 c Fine cracker crumbs
2 tb Milk
3 tb Flour
1 tb Salad oil
6 Onions; cut in eighths
6 c Water
6 c Tomato juice
6 Beef bouillon cubes
3 c Sliced carrots
3 c Sliced celery
3 c Diced potatoes
1/2 c Long grain rice
1 tb Sugar
2 ts Salt
2 Bay leaves
1 tb Marjoram leaves
1 cn (12 oz) mexicorn

Meat Ball Chowder Preparation

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 crisp-tender. 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 Journal-1963-For the class 1998 Posted to TNT Recipes Digest by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 14, 1998

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