from Cousin Cindy
- MEAT BALL CHOWDER
- Don't let the number of Ingredients scare you the chowder is simple to fix and there's plenty for two meals
- 2 lbs. ground lean beef
- 2 tsp. seasoned salt
- 1/8 tsp. pepper
- 2 eggs, slightly beaten
- 1/4 c. finely chopped parsley
- 1/3 c. fine cracker crumbs
- 2 tbsp. milk
- 3 tbsp. flour
- 1 tbsp. salad oil
- 4 to 6 onions cut in eighths
- 6 c. water
- 6 c. tomato juice
- 6 beef bouillon cubes
- 3 c. sliced carrots (about 6)
- 3 to 4 c. sliced celery
- 2 to 3 c. diced potatoes
- 1/4 c. long grain rice
- 1 tbsp. sugar
- 2 tsp. salt
- 2 bay leaves
- 1/2 to 1 tsp. marjoram leaves (optional)
- 1 (12 oz.) can Mexicorn
Combine meat, seasoned salt, pepper, eggs, parsley, and cracker crumb: and milk. Mix thoroughly. Form into balls about the size of a walnut (makes about 40). Dip in flour.
EU Heat oil in 8- to 10-qt kettle. Lightly brown meat balls on all sides (or drop unbrowned into boiling vegetables) .
EU Add remaining ingredients (except add corn last 10 minutes of cooking).
Bring to boil; cover. Reduce heat and cook at slow boil 30 minutes, or until vegetables are tender. If dinner must wait, turn off heat at this point. Takes only minutes to reheat. Makes 6 to 7 quarts.
To freeze, cook until the vegetables are crisp-tender. Cool quickly. Ladle into freezer containers, cover, seal, label and date.
Recommended storage time: 2. to 3
Use corn and both red and green peppers if you cannot find mexicorn