Meatball Chowder Recipe
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.
Ingredients
| Ground beef | 2 Pound | |
| Seasoned salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 eggs, slightly beaten | ||
| Parsley | 14 Cup (16 tbs), finely chopped | |
| 1/4 c. cracker crumbs | ||
| Milk | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Oil | 1 Tablespoon | |
| Onions | 6 , chopped | |
| Water | 6 Cup (16 tbs) | |
| Tomato juice | 6 Cup (16 tbs) | |
| Beef | 6 | |
| Celery | 4 Cup (16 tbs), sliced | |
| Potatoes | 2 Cup (16 tbs), diced | |
| Carrots | 4 Cup (16 tbs), diced | |
| Long grain rice | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Bay leaves | 2 | |
| Marjoram | 1 Teaspoon | |
| Mexicorn | 1 12 Ounce | |
Directions
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.
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.
Chef
