Meatball Chowder
Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
- 1 lb
- ground beef
- 1 tsp
- seasoned salt (can also use garlic powder and onion powder)
- 1/8 tsp
- pepper
- 1
- egg, beaten
- 2 tsp
- dried parsley
- 2 Tbsp
- cracker crumbs
- 1 Tbsp
- milk
- 1 1/2 Tbsp
- flour
- 1 1/2 tsp
- oil
- 2 - 3
- chopped onions
- 3
- sliced carrots
- 1 c
- sliced celery
- 2
- potatoes, cubed
- 3 c
- water
- 3
- beef bouillon cubes
- 3 c
- tomato juice
- 2 Tbsp
- rice
- 1 1/2 tsp
- sugar
- 1 tsp
- salt
- 1-6 oz. can(s)
- corn
- 1
- bay leaf
MEATBALLS
SOUP
How to Make Meatball Chowder
- 1Mix meatball ingredients, except flour and oil. Form into small meatballs, about 3/4" in diameter. Dip in flour and lightly brown in oil.
- 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).
- 3Add corn during last 10 minutes. Remove bay leaf before serving.
