*  Exported from  MasterCook  *

                            Meat Ball Chowder

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chowder

  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
  46      Oz. Can       Tomato Juice
   6                    Beef Bouillon Cubes
   4      Onions        Cut Into Eights
   6                    Carrots -- sliced
   3      To 4 Cups     Celery -- sliced
   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)

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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