Meat Ball Chowder

• 2 pounds beef lean
• 2 tablespoons milk
• 2 teaspoons salt
• 18 teaspoon black pepper
• 2 large eggs slightly beaten
• 3 tablespoons flour, all-purpose
• 1/4 cup parsley leaves finely chopped
• 13 cup cracker crumbs fine
• 1 tablespoon vegetable oil
• 6 cups water
• 46 ounces tomato juice
• 6 each beef bouillon cubes
• 6 each carrots sliced
• 3 each celery sliced
• 3 each potatoes medium, peeled and diced
• 1/4 cup rice uncooked
• 1 tablespoon sugar
• 2 tablespoons salt
• 2 each bay leaves
• 1 teaspoon marjoram
• 2 each mexicorn 12 ounce cans

1. Balls: To make meatballs combine all ingredients except oil; mix thoroughly.
2. Form into balls about the size of walnuts (40-50 balls).
3. Heat oil and brown balls lightly.
4. Chowder: In an 8 to 10 quart kettle bring all ingredients except Mexicorn to a boil.
5. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
6. Add browned meat balls.

beef lean, milk, salt, black pepper, eggs, flour, parsley, cracker crumbs, vegetable oil, water, tomato juice, carrots, celery, potatoes, rice, sugar, salt, bay leaves, marjoram, mexicorn

Taken from recipeland.com/recipe/v/meat-ball-chowder-34271 (may not work)