Meat Balls
2 Lbs Ground Lean Beef
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 Crumbs
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 Uncooked Rice
1 Tablespoon Sugar
2 Tablespoons Salt
2 Bay Leaves
1 Teaspoon Marjoram
2 Cans Mexicorn, (12 ounce each)
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.