Meatball Chowder(Makes 6 To 7 Quarts)

• 2 lb. ground beef
• 2 tsp. seasoned salt
• 1/8 tsp. pepper
• 2 eggs, slightly beaten
• 1/4 c. chopped parsley
• 1/3 c. fine cracker crumbs
• 2 Tbsp. milk
• 4 to 6 onions, cut into eighths
• 6 c. water
• 6 c. tomato juice
• 6 beef cubes
• 3 c. sliced carrots
• 3 to 4 c. sliced celery
• 2 to 3 potatoes, diced
• 1/4 c. rice
• 1 Tbsp. sugar
• 2 tsp. salt
• 2 bay leaves
• 1/2 to 1 tsp. marjoram
• 12 oz. can Mexicorn

1. Mix first 7 ingredients together and form into meatballs the size of walnuts.
2. Bake in the oven.
3. Put into a large kettle all the other ingredients except the corn.
4. Bring to a boil, reduce heat and cook on low-medium and simmer 30 minutes or until vegetables are tender.
5. Stir on occasion.
6. Add corn and heat 5 to 10 more minutes.

ground beef, salt, pepper, eggs, parsley, fine cracker crumbs, milk, onions, water, tomato juice, beef cubes, carrots, celery, potatoes, rice, sugar, salt, bay leaves, marjoram, mexicorn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793027 (may not work)