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How To make Meat Ball Chowder

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meat balls:

2 lb Ground lean beef
2 tb Milk
2 ts Salt
1/8 ts Pepper
2 Eggs

slightly beaten
3 tb Flour
1/4 c Parsley :

finely chopped
1/3 c Fine cracker crumbs
1 tb Salad oil

chowder:

6 c Water
46 oz Tomato juice
6 Beef bouillon cubes
4 Cut into eights
6 Carrots

sliced
3 Celery :

sliced
3 md Potatoes

peeled & diced
1/4 c Uncooked rice
1 tb Sugar
2 tb Salt
2 Bay leaves
1 t Marjoram
2 cn Mexicorn :

(12 oz. each)
Recipe by: Kimberly Long <siberia@USIS.COM> 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. Namaste

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