|Ground beef||2 Pound|
|Seasoned salt||2 Teaspoon|
|Eggs||2 , slightly beaten|
|Finely chopped parsley||14 Cup (224 tbs)|
|Cracker crumbs||1⁄4 Cup (4 tbs)|
|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)|
|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.
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.