Meatball Chowder

Meatball Chowder

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Recipe is from one of the first cookbooks we used as children.


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30 Min
1 Hr 30 Min
Stove Top



  • 1 lb
    ground beef
  • 1 tsp
    seasoned salt (can also use garlic powder and onion powder)
  • 1/8 tsp
  • 1
    egg, beaten
  • 2 tsp
    dried parsley
  • 2 Tbsp
    cracker crumbs
  • 1 Tbsp
  • 1 1/2 Tbsp
  • 1 1/2 tsp
  • SOUP

  • 2 - 3
    chopped onions
  • 3
    sliced carrots
  • 1 c
    sliced celery
  • 2
    potatoes, cubed
  • 3 c
  • 3
    beef bouillon cubes
  • 3 c
    tomato juice
  • 2 Tbsp
  • 1 1/2 tsp
  • 1 tsp
  • 1-6 oz. can(s)
  • 1
    bay leaf

How to Make Meatball Chowder


  1. Mix meatball ingredients, except flour and oil. Form into small meatballs, about 3/4" in diameter. Dip in flour and lightly brown in oil.
  2. In a large pot, combine all soup ingredients, except corn. Add meatballs. Bring to a boil, reduce heat and simmer until vegetables are soft (appx 1 1/2 hours).
  3. Add corn during last 10 minutes. Remove bay leaf before serving.

Printable Recipe Card

About Meatball Chowder

Course/Dish: Beef Soups Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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