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Categories:
ground beef salt pepper eggs parsley fine cracker crumbs milk onions water tomato juice beef cubes carrots celery potatoes rice sugar salt bay leaves marjoram Mexicorn
Viewed: 35 - Published at: 2 years agoIngredients
- 2 lb. ground beef
- 2 tsp. seasoned salt
- 1/8 tsp. pepper
- 2 eggs, slightly beaten
- 1/4 c. chopped parsley
- 1/3 c. fine cracker crumbs
- 2 Tbsp. milk
- 4 to 6 onions, cut into eighths
- 6 c. water
- 6 c. tomato juice
- 6 beef cubes
- 3 c. sliced carrots
- 3 to 4 c. sliced celery
- 2 to 3 potatoes, diced
- 1/4 c. rice
- 1 Tbsp. sugar
- 2 tsp. salt
- 2 bay leaves
- 1/2 to 1 tsp. marjoram
- 12 oz. can Mexicorn
Method
- Mix first 7 ingredients together and form into meatballs the size of walnuts.
- Bake in the oven.
- Put into a large kettle all the other ingredients except the corn.
- Bring to a boil, reduce heat and cook on low-medium and simmer 30 minutes or until vegetables are tender.
- Stir on occasion.
- Add corn and heat 5 to 10 more minutes.
