Meat-Ball
Chowder
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- 1 pound ground beef
- 1/4 cup chopped
parsley
- 1 teaspoon salt
- 6 1/4 cups water
- 1 tablespoon
bottled steak sauce
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- 2 tablespoons
butter or margarine
- 1 envelope onion
soup mix
- 1 cup chopped
celery
- 1/2 cup uncooked
rice
- 1 carrot pared and
grated
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- Mix ground been lightly
with parsley, salt, 1/4 cup of the water and
steak sauce; shape into 36 balls.
- Brown, half at a time, in
butter or margarine in a large saucepan;
remove with a slotted spoon and set
aside.
- Pour off all
drippings.
- Heat remaining 6 cups
water to boiling in same pan; stir in soup
mix, celery and rice; cover.
- Simmer 15 minutes; stir
in carrot and meat balls.
- Cook 5 minutes longer or
until rice is tender.
- Ladle into soup bowls;
garnish with chopped parsley, if you
wish.
Makes 6 servings.
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