10 lb. potatoes
4 lb. carrots
2 lb. onions, minced
1 sm. head cabbage
4 (51 oz.) cans clams
2 lg. cans chicken broth
1 bunch celery
4 lb. chuck roast

Boil meat. Use stock from beef, add chicken broth. Season with pepper and salt. Grind vegetables with grinder or food processor. Grind meat. Add vegetables and clams and meat. Bring to slow boil, then reduce heat and simmer for several hours.