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Meat Ball Chowder

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Submitted by tommi1001

YIELD

6 servings

PREP

30 min

COOK

45 min

READY

90 min

Ingredients

Meat balls
2 907.2
POUNDS G BEEF
lean
2 3E+1
TABLESPOONS ML MILK
2 1E+1
TEASPOONS ML SALT
0.6
TEASPOON ML BLACK PEPPER
2 2
LARGE LARGE EGGS
slightly beaten
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
¼ 59
CUP ML PARSLEY LEAVES
finely chopped
79
CUP ML CRACKER CRUMBS
fine *
1 15
TABLESPOON ML VEGETABLE OIL
chowder
6 1.4
CUPS L WATER
46 1329.4
OUNCES ML/G TOMATO JUICE
6 6
EACH EACH BEEF BOUILLON CUBES *
6 6
EACH EACH CARROTS
sliced
3 3
EACH EACH CELERY
sliced
3 3
EACH EACH POTATOES
medium, peeled and diced
¼ 59
CUP ML RICE
uncooked
1 15
TABLESPOON ML SUGAR
2 3E+1
TABLESPOONS ML SALT
2 2
EACH EACH BAY LEAVES *
1 5
TEASPOON ML MARJORAM *
2 2
EACH EACH MEXICORN
12 ounce cans *

Directions

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 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 831g (29.3 oz)
Amount per Serving
Calories 654 44% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 201mg 67%
Sodium 3329mg 139%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 19%
Sugars g
Protein 95g
Vitamin A 234% Vitamin C 93%
Calcium 10% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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