Meat Ball Chowder

beef, soups

2 lb ground lean beef
2 tablespoon milk
2 teaspoon salt
1/8 teaspoon pepper
2 eggs; slightly beaten
3 tablespoon flour
1/4 cup parsley; finely chopped
1/3 cup fine cracker crumbs
Salad oil ----chowder-----
6 cup water
46 oz tomato juice
6 beef bouillon cubes
4 cut into eights
6 carrots; sliced
3 celery; sliced
3 medium potatoes; peeled & diced
1/4 cup uncooked rice
1 tablespoon sugar
2 tablespoon salt
2 bay leaves
1 teaspoon marjoram
2 can mexicorn; (12 oz. each)

Recipe by: Kimberly Long 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

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