Meatball Chowder

from Cousin Cindy

Meatball Chowder
Meatball Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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 months. Use corn and both red and green peppers if you cannot find mexicorn

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