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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Meatball Chowder from Farm Jornal's Best-Ever Recipes Recipe

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This recipe for Meatball Chowder from Farm Jornal's Best-Ever Recipes is from The McConnell Family Cookbook Project, 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:  
2 lbs.ground lean beef
2 tsp. seasoned salt
1/8 tsp. black pepper
2 eggs, slightly beaten
1/4 c. finely chopped fresh parsley
1/3 c. fine cracker crumbs
2 tbsp. milk
3 tbsp. flour
1 tbsp. cooking oil
4 to 6 onions cut in eighths
6 c. water
6 c. tomato juice
6 beef bouillon cubes
3 c. sliced pared carrots (about 6)
3 to 4 c. sliced celery
2 to 3 c. diced pared potatoes
1/4 c. regular rice
1 tbsp. sugar
2 tsp. salt
2 bay leaves
1 tsp. marjoram leaves
1 (12 oz.) can Mexicorn
Directions:
Directions:
Combine ground beef, seasoned salt, pepper, eggs, parsley, cracker crumbs and milk. Mix thoroughly. Form into 1-inch meatballs, Dip in flour.
Brown meatballs in hot oil in 8-quart kettle.
Add remaining ingredients.
Cover and Simmer 30 minutes or until vegetables are tender.
Number Of Servings:
Number Of Servings:
Makes 6 qts.

 

 

 

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