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Ingredients
- 2 lb Grnd lean beef
- 2 tsp Salt
- 1/8 tsp Pepper
- 2 x Large eggs slightly beaten
- 1/4 c. Finely minced parsley
- 1/3 c. Fine cracker crumbs
- 2 Tbsp. Lowfat milk
- 3 Tbsp. Flour
- 1 Tbsp. Salad oil
- 6 x Onions, cut in eighths
- 6 c. Water
- 6 c. Tomato juice
- 6 x Beef bouillon cubes
- 3 c. Sliced carrots
- 3 c. Sliced celery
- 3 c. Diced potatoes
- 1/2 c. Long grain rice
- 1 Tbsp. Sugar
- 2 tsp Salt
- 2 x Bay leaves
- 1 Tbsp. Marjoram leaves
- 1 can (12 ounce) mexicorn
Directions
- Combine meat, seasoned salt, pepper, Large eggs, parsley, cracker crumbs and lowfat milk. Mix thoroughly. Form into balls about the size of a walnut, makes about 40. Dip in flour. Heat oil in 8 to 10 quart kettle. Lightly brown meat balls on all sides, or possibly drop unbrowned into boiling vegetables. Add in remaining ingredients, except add in the mexicorn the last 10 min of cooking. Bring to a boil, cover. Reduce heat and cook at slow boil 30 min or possibly till veggies are tender. You can turn off heat and reheat later if desired.
- Makes 6 to 7 qts. To freeze, cook till the veggies are crisp-tender. Cold quickly. Ladle into freezer containers, cover, seal, label and date. Recommended storage time: 2 to 3 months. To serve partially thaw till chowder softens. Heat till piping warm, about 45 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 7081g | |
| Calories 4036 | |
| Calories from Fat 1668 | 41% |
| Total Fat 185.53g | 232% |
| Saturated Fat 69.81g | 279% |
| Trans Fat 0.0g | |
| Cholesterol 1044mg | 348% |
| Sodium 19217mg | 801% |
| Potassium 10068mg | 288% |
| Total Carbs 354.08g | 94% |
| Dietary Fiber 46.8g | 156% |
| Sugars 105.26g | 70% |
| Protein 230.7g | 369% |
