Chowders recipes

Meat Ball Chowder

Course : Chowders
Serves: 1

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Ingredients:

-----Meat Balls-----

2 pounds Ground Lean Beef

2 tablespoons Milk

2 Teaspoons Salt

1/8 Teaspoon Pepper

2 large Eggs -- slightly beaten

3 tablespoons Flour

1/4 Cup Parsley -- finely chopped

1/3 Cup Fine Cracker Crumbs

1 tablespoons Salad Oil

-----Chowder-----

6 Cups Water

46 ounces Tomato Juice

6 pieces Beef Bouillon Cubes

4 Medium Onions Cut Into Eights

6 Medium Carrots -- sliced

3 Cups Celery -- sliced (3 to 4)

3 Medium Potatoes -- peeled and diced

1/4 Cup Uncooked Rice

1 tablespoons Sugar

2 tablespoons Salt

2 pieces Bay Leaves

1 Teaspoon Marjoram

24 ounces Mexicorn

Preparation / Directions:

Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly. Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly. Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes. Add browned meat balls. Makes 6-7 quarts.

Meat Ball Chowder

Ingredients:

Preparation / Directions:

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