Meatball Chowder

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.
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.
Simmer chowder only until vegetables are crisp-tender. Cool quickly and freeze in air tight containers. To reheat, thaw and boil in microwave.
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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