3 bouillon cubes
6 c. water
1 bud garlic, mashed
1 tsp. salt
1 c. each carrots, onions, celery & potatoes all in sm. pieces
2 #303 cans cream corn

MEATBALLS:

1/2 lb. ground beef
1/4 lb. ground ham
1/4 c. fine cracker crumbs
1 egg
1/4 tsp. salt
1 tbsp. finely minced parsley

Mix first 5 ingredients. Simmer 1/2 hour. Form meatballs 1 inch in diameter (makes 30). Drop carefully into soup, cook 1/2 hour. Add corn and reheat until piping hot. Serve with toasted pumpernickel, rye bread or melba toast. Makes 6 servings.