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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

MeatBall Chowder Recipe

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This recipe for MeatBall Chowder is from Grandma Chris's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
#1
2 lbs. ground beef
2 tsp. seasoned salt
1/8 tsp. pepper
2 eggs beaten
1/4 c. parsley
1/3 c. cracker crumbs
2 T. milk


3 T. flour or more as needed
1 T. oil
4-6 onions cut in chunks
6 c. water
6 c. tomato juice
6 beef bouillon cubes
3 c. sliced pared carrots
3-4 c. sliced celery
2-3 c. diced pared potatoes
1/4 c. rice
1 T. sugar
2 tsp. salt
2 bay leaves
1tsp. marjoram
1 (23 oz) can mexicorn
Directions:
Directions:
Combine #1. Mix thoroughly, form into 1 inch meatballs. Dip in four and brown in hot oil.

Put rest of ingredients and meatballs in kettle. Cover and simmer 30 minutes or until vegetables are tender.
Number Of Servings:
Number Of Servings:
6 Quarts
Personal Notes:
Personal Notes:
You can omit all of #1, except ground beef. Omit flour and oil. Don't make meat into balls, just brown and add to remaining ingredients.

We like the meatballs best.

 

 

 

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