Meatball Chowder

Submitted by Lisa Rittel

• Ready In: 1hr 30mins
• Ingredients: 22
• 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.

Reviews

[Mitchell A.]

I am a soup lover, and this is one of my favorites. I got this exact recipe from a friend 30+ years ago, and it has remained one of our top 5, all-time faves. It is a little more work than most, since you have to make the meatballs. As a young mom, to save time, I once just threw all the meatball ingredients into the pot instead of making the meatballs, and it was still delicious (but I like it better with them). It's a keeper. Thanks for posting!