Meat Ball Chowder

• 2 lb. ground beef
• 2 tsp. seasoned salt
• 1/8 tsp. pepper
• 2 eggs, slightly beaten
• 1/4 c. finely chopped parsley
• 1/3 c. fine cracker crumbs
• 2 Tbsp. milk
• 1 Tbsp. oil
• 4 to 6 onions, cut in 1/8-inch pieces
• 2 bay leaves
• 3 Tbsp. flour
• 6 c. water
• 6 c. tomato juice
• 6 bouillon cubes
• 3 c. sliced carrots
• 3 to 4 c. chopped celery
• 2 to 3 potatoes, diced
• 1/4 c. rice
• 1 Tbsp. sugar
• 2 tsp. salt
• 1 pt. corn

1. Combine meat, seasoning,
2. crackers, parsley, eggs and milk. Mix thoroughly and form 40 balls.
3. Dip in flour.
4. Heat oil in 8 to 10-quart kettle.
5. Lightly brown on all sides.
6. Add remaining ingredients (except corn); add it during the last
7. 10 minutes of cooking).
8. Bring to a boil and cover.
9. Reduce heat and
10. cook slow,
11. about
12. 30
13. minutes
14. or
15. until vegetables are tender.
16. Makes 6
17. to
18. 7
19. quarts.
20. This refrigerates and freezes well.

ground beef, salt, pepper, eggs, parsley, fine cracker crumbs, milk, oil, onions, bay leaves, flour, water, tomato juice, bouillon cubes, carrots, celery, potatoes, rice, sugar, salt, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890901 (may not work)