Monday, February 13, 2012


This is another old Indiana recipe that was my mom's.

Meat Balls:
2 lbs ground beef
2 tsp seasoned salt
dash of pepper
2 slightly beaten eggs
1/4 cup chopped green onion, tops included
1/3 cup fine cracker crumbs
2 tbs milk
2 tbs flour
1 tbs oil

Combine the ingredients together and form into balls about 1 tablespoon (or the size of a walnut).  Makes about 50 meatballs.  Dip in the flour and brown on all sides in the hot oil.

4 onions, cut into eighths
6 cups water
6 cups tomato juice
8 beef bouillon cubes
3 cups sliced carrots
3 cups sliced celery
3 cups diced potatoes
1/4 cup long grain rice
1 tbs sugar
2 tsp salt
3 bay leaves
1 tsp marjoram
1 can (12-oz) Mexicorn

Place all ingredients including the meatballs to a Dutch oven or large kettle.  Bring mixture to a boil.  Cover, reduce heat and simmer until the vegetables are tender.

Makes 6 to 7 quarts.

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