Meatball Chowder - cooking recipe

Ingredients

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

Preparation

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