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2 lb. ground beef
2 tsp. seasoned salt
1/8 tsp. pepper
2 eggs, slightly beaten
¼ c. parsley (cilantro will work)
¼ c. fine cracked crumbs
2 Tbsp. milk
3 Tbsp. Flour
1 Tbsp. salad oil
4 to 6 onions (cut in eighths)
6 c. tomato juice
6 beef bouillon cubes
6 carrots, sliced (3 c.)
3 to 4 potatoes, diced (2 to 3 c.)
¼ c. long grain rice
1 Tbsp. sugar
2 tsp. salt
2 bay leaves
½ to 1 tsp. marjoram (optional)
1 (12 oz.) can Mexicorn
Combine meat, seasoned salt, pepper, eggs, parsley, cracker crumbs, and milk.
Mix thoroughly.
Form into about the size of walnut. (Makes about 40).
Dip in flour.
Heat oil in 8 to 10 quart kettle.
Lightly brown meat balls on all sides
(or drop unbrowned into boiling vegetables).
Add remaining ingredients (except add corn last 10 minutes of cooking).
Bring to slow boil for 30 minutes or until vegetables are tender.
(If dinner must wait, turn off beat at this point.)
Makes 6 to 7 quarts.
Recipe # 0004
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