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Meatball Chowder

By

from Cousin Cindy

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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

Details

Preparation

Step 1

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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