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    Meatball: Creamy Meatball Chowder


    Source of Recipe


    gijane

    List of Ingredients




    2 lb. ground round
    1 md. yellow onion, chopped
    1 tbsp. butter
    1 cup chopped celery
    2 tbsp. flour
    Salt and pepper, to taste
    2 cups beef broth
    2 cups cream-style corn
    1/4 cup chopped parsley
    1-1/2 cups evaporated milk
    1/2 cup water
    1-1/2 cups shredded sharp Cheddar cheese

    Recipe



    In a large bowl combine ground round and onion. Form into 1-inch balls. Melt butter in a large skillet. Saute meatballs, browning on all sides. Remove meatballs from skillet and drain.

    Reserve 1 tablespoon drippings. Add celery
    to skillet, cook and stir 5 minutes. With a whisk stir in flour, salt and pepper. Stir until smooth and thickened, about 5 more minutes. Add 1 cup beef broth, stir to mix.

    Pour contents of skillet into a large saucepan or
    soup kettle. Add reserved meatballs and all remaining ingredients except cheese. Simmer, covered, 45 minutes. Stir in cheese just before serving.

 

 

 

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