Meatball Chowder - cooking recipe

Ingredients

Meat Balls
2 lbs lean beef, Ground
2 tablespoons milk
2 teaspoons salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3 tablespoons flour
1/4 cup parsley, finely chopped
1/3 cup fine cracker crumb
1 tablespoon salad oil
Chowder
6 cups water
1 (46 ounce) can tomato juice
6 beef bouillon cubes
4 onions, Cut Into Eights
6 carrots, sliced
3 cups celery, sliced (3 to 4)
3 medium potatoes, peeled & diced
1/4 cup rice, Uncooked
1 tablespoon sugar
2 tablespoons salt
2 bay leaves
1 teaspoon marjoram
2 (12 ounce) cans mexicorn

Preparation

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.