Ingredients
- 6 beef bouillon (cubes)
- 4 eights (cut into)
- 3 potatoes (peeled)
- 2 bay leaves
- 2 eggs (slightly beaten)
- 1,400 ml water
- 1,300 ml tomato juice
- 900 gr beef (ground lean)
- 36 gr fine cracker crumbs
- 30 ml milk
- 30 gr rice (uncooked)
- 24 gr flour
- 18 gr salt
- 16 ml salad oil
- 14 gr sugar
- 7 gr parsley (finely chopped)
- 6 gr salt
- 1 gr marjoram
- 1 gr 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
