Meat Ball Chowder Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-----meat balls-----,
2 lbs: Ground lean beef,
2 tbsp: Milk,
2 tsp: Salt,
1/8 tsp: Pepper,
2: Eggs, slightly beaten
3 tbsp: Flour,
1/4 cup: Parsley, finely chopped
1/3 cup: Fine cracker crumbs,
1 tbsp: Salad oil ----chowder-----,
6 cup: Water,
46 ounce: Tomato juice,
6: Beef bouillon cubes,
4: Cut into eights,
6: Carrots, sliced
3: Celery, sliced
3 medium: Potatoes, peeled & diced
1/4 cup: Uncooked rice,
1 tbsp: Sugar,
2 tbsp: Salt,
2: Bay leaves,
1 tsp: Marjoram,
2 can: Mexicorn, (12 oz. each)
Directions:
Recipe by: Kimberly Long 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
Source from luhu.jp
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
Source from luhu.jp