Meatball Chowder

• Ready In: 1 hr 30 mins
• Yields: 6-7 quarts

Ingredients

• Meat Balls

• 2  lbs lean beef, Ground
• 2  tablespoons milk
• 2  teaspoons salt
• 1⁄8 teaspoon pepper
• 2  eggs, slightly beaten
• 3  tablespoons flour
• 1⁄4 cup parsley, finely chopped
• 1⁄3 cup  fine cracker crumb
• 1  tablespoon  salad oil

• Chowder

• 6  cups water
• 1 (46 ounce) can tomato juice
• 6  beef bouillon cubes
• 4  onions, Cut Into Eights
• 6  carrots, sliced
• 3  cups celery, sliced (3 to 4)
• 3  medium potatoes, peeled & diced
• 1⁄4 cup rice, Uncooked
• 1  tablespoon sugar
• 2  tablespoons salt
• 2  bay leaves
• 1  teaspoon marjoram
• 2 (12 ounce) cans  mexicorn

Directions

1. Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly.
2. Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly.
3. Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil.
4. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
5. Add browned meat balls.