Title: Meat Ball Chowder
Categories: Beef Soup
Yield: 1 Servings

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	ts	Marjoram
2	cn	Mexicorn; (12 oz. each)

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

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