meatball chowder
Recipe is from one of the first cookbooks we used as children.
No Image
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- MEATBALLS
- 1 pound ground beef
- 1 teaspoon seasoned salt (can also use garlic powder and onion powder)
- 1/8 teaspoon pepper
- 1 - egg, beaten
- 2 teaspoons dried parsley
- 2 tablespoons cracker crumbs
- 1 tablespoon milk
- 1 1/2 tablespoons flour
- 1 1/2 teaspoons oil
- SOUP
- 2 - 3 - chopped onions
- 3 - sliced carrots
- 1 cup sliced celery
- 2 - potatoes, cubed
- 3 cups water
- 3 - beef bouillon cubes
- 3 cups tomato juice
- 2 tablespoons rice
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1-6 oz. can corn
- 1 - bay leaf
How To Make meatball chowder
-
Step 1Mix meatball ingredients, except flour and oil. Form into small meatballs, about 3/4" in diameter. Dip in flour and lightly brown in oil.
-
Step 2In 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).
-
Step 3Add corn during last 10 minutes. Remove bay leaf before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Category:
Vegetable Soup
Keyword:
#meatball
Keyword:
#tomato-soup
Keyword:
#Vegetable Soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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