|Chuck||2 Pound, ground|
|Eggs||2 , slightly beaten|
|Salad oil||1⁄4 Cup (4 tbs)|
|Green pea soup||20 1⁄2 Ounce, frozen (2 Cans, 10 1/4 Ounce Each, Undiluted)|
|Condensed vegetable soup||21 Ounce (2 Cans, 10 1/2 Ounce Each, Undiluted)|
|Water||240 Milliliter (2 Soup Cans)|
|Onions||2 , very thinly sliced|
|Sliced stuffed olives||1⁄4 Cup (4 tbs)|
About 30 minutes before supper:
1. Combine chuck with salt, pepper, and eggs; divide mixture in fourths; form each part into 10 1 1/4-inch balls, making 40 balls in all. In large saucepan, in hot oil, brown balls; then drain off all oil.
2. Add pea soup, vegetable soup, and water. Cook over medium heat, about 20 minutes, or until liquid is bubbly and meat balls are done.
3. Arrange sliced onions on top of chowder; cook about 1 minute longer. Serve piping hot, with olive garnish, if desired.