—–meat balls—– 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 t Marjoram
2 cn Mexicorn — (12 oz. each)
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