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Meatball Chowder

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Meatball chowder is prepared with ground beef meatballs. Made with cracker crumbs, milk, walnut and parsley mix along with eggs, the meatballs are cooked with tomato juice and beef broth made with bouillon cubes. Flavored with marjoram and bay leaves the meatball chowder also has rice and poatoes in it.
  Ground beef 2 Pound
  Seasoned salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Eggs 2 , slightly beaten
  Finely chopped parsley 14 Cup (224 tbs)
  Cracker crumbs 1⁄4 Cup (4 tbs)
  Milk 2 Tablespoon
  Flour 3 Tablespoon
  Oil 1 Tablespoon
  Onions 6 , chopped
  Water 6 Cup (96 tbs)
  Tomato juice 6 Cup (96 tbs)
  Beef bouillon cube 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 Teaspoon
  Canned mexicorn 12 Ounce (1 Can)

Combine meat, salt, pepper, eggs, parsley, cracker crumbs and milk; mix.
Shape into forty walnut-sized balls; flour and brown in oil in 8 to 10-quart kettle.
Brown lightly.
Add remaining ingredients, except Mexicorn.
Add last 10 minutes of cooking.
Bring to a boil; cover.
Reduce heat; cook at slow boil 30 minutes or until done.

Recipe Summary

Side Dish

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Meatball Chowder Recipe