Meatball Chowder Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
MEATBALLS
2 lbs: Lean ground 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: Onions, cut into 1/8ths
6: Carrots, sliced
3 cup: Celery (up to 4), sliced
3 medium: Potatoes, peeled & diced
1/4 cup: Uncooked rice,
1 tbsp: Sugar,
2 tsp: Salt,
2: Bay leaves,
1 tsp: Marjoram,
2 can: Mexicorn, (12 oz. each)
Directions:
Meatballs: 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.
Recipe by: Kimberly Long
Posted to MC-Recipe Digest by "creedenites" on
Mar 15, 1998
Source from luhu.jp
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.
Recipe by: Kimberly Long
Posted to MC-Recipe Digest by "creedenites"
Mar 15, 1998
Source from luhu.jp