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6 servings
suggest servings
| Meat balls | |||
| 2 | pounds | beef | lean |
| 2 | tablespoons | milk | |
| 2 | teaspoons | salt | |
| 1/8 | teaspoon | black pepper | |
| 2 | large | eggs | slightly beaten |
| 3 | tablespoons | flour, all-purpose | |
| 1/4 | cup | parsley leaves | finely chopped |
| 1/3 | cup | cracker crumbs | fine |
| 1 | tablespoon | vegetable oil | |
| chowder | |||
| 6 | cups | water | |
| 46 | ounces | tomato juice | |
| 6 | each | beef bouillon cubes | |
| 6 | each | carrots | sliced |
| 3 | each | celery | sliced |
| 3 | each | potatoes | medium, peeled and diced |
| 1/4 | cup | rice | uncooked |
| 1 | tablespoon | sugar | |
| 2 | tablespoons | salt | |
| 2 | each | bay leaves | |
| 1 | teaspoon | marjoram | |
| 2 | each | mexicorn | 12 ounce cans |
Balls: To make meatballs combine all ingredients except oil; mix thoroughly.
Form into balls about the size of walnuts (40-50 balls).
Heat oil and brown balls lightly.
Chowder: In an 8-10 quart kettle bring all ingredients except Mexicorn to a boil.
Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
Add browned meat balls.
| % Daily Value* | |
| Total Fat 32.0g | 49% |
| Saturated Fat 12.0g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 3329mg | 139% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 5.0g | 19% |
| Sugars 15.0g | |
| Protein 47.0g | 95% |
| Vitamin A | 234% | Vitamin C | 93% | |
| Calcium | 10% | Iron | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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OMG this is the best cake I have ever tasted. fluffy, buttery, sweet, and yummy, good job! Made one for my wife.
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