Meatball Chowder
["2 lb. lean ground beef", "2 tsp. seasoned salt", "1/8 tsp. pepper", "2 slightly beaten eggs", "1/4 c. finely minced parsley", "1/3 c. fine cracker crumbs", "2 Tbsp. milk", "3 Tbsp. flour", "1 Tbsp. salad oil", "4 to 6 onions, cut in eighths", "6 c. water", "6 c. tomato juice (I use V-8)", "6 beef bouillon cubes", "6 sliced carrots (3 c.)", "3 to 4 c. sliced celery", "2 to 3 diced potatoes (3 c.)", "1/4 c. long grain rice", "1 Tbsp. sugar", "2 tsp. salt", "2 bay leaves", "1/2 to 1 tsp. marjoram (optional)", "1 (12 oz.) can corn"]
["Combine first 7 ingredients and mix thoroughly. Form into meatballs about the size of a walnut.", "Makes about 40 meatballs. Dip in flour.", "Heat oil in 8 to 10-quart kettle.", "Lightly brown meatballs on all sides.", "Add remaining ingredients (except corn, which should be added at last 10 minutes of cooking).", "Bring to a boil. Cover, reduce heat and cook at slow boil for 30 minutes or until vegetables are tender.", "Makes 6 to 7 quarts."]
["lean ground beef", "salt", "pepper", "eggs", "parsley", "fine cracker crumbs", "milk", "flour", "salad oil", "onions", "water", "tomato juice", "carrots", "celery", "potatoes", "long grain rice", "sugar", "salt", "bay leaves", "marjoram", "corn"]