Meatball Chowder

• 2 lb. hamburg
• 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
• 3 Tbsp. flour
• 3 to 4 c. celery
• 1 Tbsp. sugar
• 2 tsp. salt
• 1 Tbsp. salad oil
• 4 to 6 onions, cut into long lengths
• 6 c. tomato juice
• 6 c. water
• 6 beef bouillon cubes
• 6 carrots, sliced (3 c.)
• 2 to 3 c. potatoes, diced
• 1/4 c. long grain rice
• 23 bay leaves
• 1 (12 oz.) can corn

1. Combine meat, seasoned salt, pepper, eggs, parsley, cracker crumbs and milk; mix thoroughly.
2. Form balls the size of walnuts; brown balls in frying pan.
3. Put in the soup mixture and cook until the vegetables are done.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180573 (may not work)