Meatball Chowder
A hearty meatball chowder packed with savory flavors, tender vegetables, and rice, ideal for comforting family dinners and cold evenings, with a rich tomato base.
Ingredients
- 2 lb. lean ground beef ⓘ
- 2 tsp. seasoned salt ⓘ
- 1/8 tsp. pepper
- 2 slightly beaten eggs ⓘ
- 1/4 c. finely minced parsley ⓘ
- 1/3 c. fine cracker crumbs ⓘ
- 2 Tbsp. milk ⓘ
- 3 Tbsp. flour ⓘ
- 1 Tbsp. salad oil ⓘ
- 4 to 6 onions, cut in eighths ⓘ
- 6 c. water ⓘ
- 6 c. tomato juice ⓘ
- 6 beef bouillon cubes ⓘ
- 6 sliced carrots ⓘ
- 3 to 4 c. sliced celery ⓘ
- 2 to 3 diced potatoes ⓘ
- 1/4 c. long grain rice ⓘ
- 1 Tbsp. sugar ⓘ
- 2 tsp. salt ⓘ
- 2 bay leaves ⓘ
Instructions
- Combine ground beef, seasoned salt, pepper, beaten eggs, minced parsley, cracker crumbs, and milk; mix thoroughly and form into about 40 walnut-sized meatballs.
- Dredge the meatballs in flour.
- Heat oil in an 8 to 10-quart kettle.
- Lightly brown the meatballs on all sides.
- Add water, tomato juice, beef bouillon cubes, onions, carrots, celery, potatoes, rice, sugar, salt, and bay leaves to the kettle.
- Bring to a boil, then cover and reduce heat to a slow boil.
- Cook for 30 minutes or until vegetables are tender, stirring occasionally.
- Add corn during the last 10 minutes of cooking before serving.
Tips & Substitutions
For a richer flavor, consider adding some Worcestershire sauce or diced bell peppers to the meat mixture. If you're out of parsley, fresh basil or cilantro can bring a different yet delightful twist. To maintain tenderness, avoid overcooking the meatballs; they should be browned but not fully cooked before simmering in the chowder.
Serving Suggestions
Serve the meatball chowder hot, garnished with additional parsley for a fresh touch. Pair it with crusty bread or a side salad for a complete meal. This hearty chowder also complements well with a glass of red wine, making it a perfect choice for a cozy dinner. For a variety, try serving it alongside Smoky Ground Beef Cakes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally, until heated through. You can also microwave portions, but be cautious not to overheat, as this can make the meatballs tough.
Nutrition & Diet Analysis (per serving)
Each serving of Meatball Chowder contains roughly 2721 calories, with 54g protein, 497g carbohydrates, and 83g fat. It is an excellent source of dietary fiber (459% of the Daily Value), vitamin A (333% of the Daily Value), and vitamin C (267% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for the meatballs?
Absolutely! Ground turkey or chicken can be used for a leaner option. Just adjust the cooking time as these meats can cook faster than beef. For a vegetarian version, consider making meatballs from lentils or chickpeas, which will also hold up well in the chowder.
How can I thicken the chowder if it’s too thin?
If your chowder turns out thinner than desired, you can make a slurry with a tablespoon of cornstarch mixed with water and stir it in while simmering. Alternatively, for a heartier texture, mash some of the potatoes in the chowder to naturally thicken it.
Is it possible to freeze the leftovers?
Yes, you can freeze the meatball chowder for up to 2 months. To freeze, let it cool completely, then transfer to freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of water or broth if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).