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-> [Beef, Soups & Stews] -> [Meat ball chowder Recipe] |
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Meat ball chowder
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| Artist: |
_ |
| Categories: |
Beef, Soups & Stews |
| Yield: |
1 |
| Rating: |
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Ingredients:
| | MEAT BALLS | | 2
| lbs | Ground lean beef | | 2
| tbsp | Milk | | 2
| tsp | Salt | | 1/8
| tsp | Pepper | | 2
| | Eggs, slightly beaten | | 3
| tbsp | Flour | | 1/4
| cup | Parsley, finely chopped | | 1/3
| cup | Fine cracker crumbs | | 1
| tbsp | 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
| med | Potatoes, peeled & diced | | 1/4
| cup | Uncooked rice | | 1
| tbsp | Sugar | | 2
| tbsp | Salt | | 2
| | Bay leaves | | 1
| tsp | Marjoram | | 2
| can | Mexicorn, (12 oz. each) |
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Procedures:
| 1 | Form into balls about the size of walnuts (40-50 balls). | | 2 | 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. | | 6 | Makes 6-7 quarts. | | 7 | namaste |
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