MEATBALLS
2 pounds lean ground beef
2 teaspoons seasoned salt
1/8 teaspoon pepper
2 eggs
1/4 cup parsley, finely chopped, (optional)
1/3 cup cracker crumbs, crushed
2 tablespoons milk
Combine all ingredients, shape into meatballs. Meatballs may be dropped into boiling broth, or dip in flour and brown in 1 tablespoon hot oil.
BROTH
4 onions, cut into eights
6 cups tomato juice
6 teaspoons beef bouillon granules, or 6 cubes
6 carrots, or 3 cups sliced
3 cups celery, sliced
3 potatoes, peeled and diced
1/4 cup uncooked long-grain white rice
1 tablespoon sugar
2 teaspoons salt, (optional)
2 bay leaves (optional)
1 teaspoon marjoram, (optional)
1 12 oz. can corn, drained
Combine all ingredients, except corn, with 6 cups water. Bring to a boil. Add meatballs, return to a boil, cover, reduce heat and simmer 30 minutes or until vegetables are tender (do not over cook vegetables). Add corn and heat through. Serve with crusty bread.
TO FREEZE:
Simmer chowder only until vegetables are crisp-tender. Cool quickly and freeze in air tight containers. To reheat, thaw and boil in microwave.
NOTE:
Adding optional salt to recipe will increase sodium content to 1400 mg per serving. Using low-sodium tomato juice will lower sodium to approximately 750 mg per serving.
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