Meat Ball Chowder

-meat balls
- 2 lb Ground lean beef

2 tb Milk

2 ts Salt

1/8 ts Pepper

2 Eggs -- slightly beaten

3 tb Flour

1/4 c Parsley -- finely chopped

1/3 c Fine cracker crumbs

1 tb Salad oil

-chowder
- 6 c Water

46 oz Tomato juice

6 Beef bouillon cubes

4 Cut into eights

6 Carrots -- sliced

3 Celery -- sliced

3 md Potatoes -- peeled & diced

1/4 c Uncooked rice

1 tb Sugar

2 tb Salt

2 Bay leaves

1 t Marjoram

2 cn Mexicorn -- (12 oz. each)

Recipe by: Kimberly Long Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly. Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly. Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes. Add browned meat balls. Makes 6-7 quarts. Namaste