Meat Ball Chowder - cooking recipe

Ingredients

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

Preparation

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