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Meatball Chowder

andreaa's picture
Ingredients
  Ground beef 2 Pound
  Seasoned salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Eggs 2 , slightly beaten
  Chopped parsley 1⁄4 Cup (4 tbs)
  Cracker crumbs 1⁄4 Cup (4 tbs)
  Milk 2 Tablespoon
  Flour 3 Tablespoon
  Oil 1 Tablespoon
  Onions 4 , chopped
  Tomato juice 6 Cup (96 tbs)
  Beef bouillon cubes 6
  Sliced celery 4 Cup (64 tbs)
  Diced potatoes 3 Cup (48 tbs)
  Diced carrots 4 Cup (64 tbs)
  Long grain rice 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Salt 2 Teaspoon
  Bay leaves 2
  Marjoram 1⁄2 Teaspoon
  Canned mexicorn 12 Ounce
Directions

Combine beef, salt, pepper, eggs, parsley, cracker crumbs and milk; mix well.
Shape into 40 small balls.
Coat balls with flour; brown in oil in 10-quart kettle.
Add 6 cups water and remaining ingredients except Mexicorn.
Bring to a boil; cover.
Reduce heat; simmer for 20 minutes.
Add corn; simmer for 10 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Beef
Servings: 
20

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