Ingredients
- 6 beef bouillon (cubes)
- 4 eights (cut into)
- 3 potatoes (peeled)
- 2 bay leaves
- 2 eggs (slightly beaten)
- 6 c water
- 46 oz tomato juice
- 2 lb beef (ground lean)
- 3/8 c fine cracker crumbs
- 2 tb milk
- 1/4 c rice (uncooked)
- 3 tb flour
- 2 tb salt
- 1 tb salad oil
- 1 tb sugar
- 1/4 c parsley (finely chopped)
- 2 ts salt
- 1 t marjoram
- 1/8 ts pepper
- 6 slices carrots (sliced)
- 3 slices celery (sliced)
- 2 packages mexicorn
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
