Meatball Chowder

• 2 lb. lean ground beef
• 2 tsp. seasoned salt
• 1/8 tsp. pepper
• 2 slightly beaten eggs
• 1/4 c. finely minced parsley
• 1/3 c. fine cracker crumbs
• 2 Tbsp. milk
• 3 Tbsp. flour
• 1 Tbsp. salad oil
• 4 to 6 onions, cut in eighths
• 6 c. water
• 6 c. tomato juice (I use V-8)
• 6 beef bouillon cubes
• 6 sliced carrots (3 c.)
• 3 to 4 c. sliced celery
• 2 to 3 diced potatoes (3 c.)
• 1/4 c. long grain rice
• 1 Tbsp. sugar
• 2 tsp. salt
• 2 bay leaves
• 1/2 to 1 tsp. marjoram (optional)
• 1 (12 oz.) can corn

1. Combine first 7 ingredients and mix thoroughly. Form into meatballs about the size of a walnut.
2. Makes about 40 meatballs. Dip in flour.
3. Heat oil in 8 to 10-quart kettle.
4. Lightly brown meatballs on all sides.
5. Add remaining ingredients (except corn, which should be added at last 10 minutes of cooking).
6. Bring to a boil. Cover, reduce heat and cook at slow boil for 30 minutes or until vegetables are tender.
7. Makes 6 to 7 quarts.

lean ground beef, salt, pepper, eggs, parsley, fine cracker crumbs, milk, flour, salad oil, onions, water, tomato juice, carrots, celery, potatoes, long grain rice, sugar, salt, bay leaves, marjoram, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386126 (may not work)