meatball chowder

25 Pinches
Reading, PA
Updated on Feb 15, 2014

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

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 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.
  • Step 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).
  • Step 3
    Add corn during last 10 minutes. Remove bay leaf before serving.

Discover More

Category: Beef Soups
Keyword: #meatball
Ingredient: Vegetable
Culture: American
Method: Stove Top

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