2 lb. ground lean beef
2 tsp. seasoned salt
1/8 tsp. pepper
2 eggs, slightly beaten
1/4 c. finely chopped parsley
1/3 c. fine cracker crumbs
2 tbsp. milk
3 tbsp. flour
1 tbsp. salad oil
4-6 onions, cut in 8ths
6 c. water
6 c. tomatoes or tomato juice
6 beef bouillon cubes
6 carrots, sliced (3 c.)
3-4 c. sliced celery
2-3 potatoes, diced (2-3 c.)
1/4 c. long grain rice
1 tbsp. sugar
2 tsp. salt
2 bay leaves
1/2-1 tsp. marjoram (optional)
1 (12 oz.) can Mexicorn (optional)

Combine meat, seasoned salt, pepper, eggs, parsley, cracker crumbs and milk. Mix thoroughly. Form into balls about the size of a walnut (makes about 40). Dip in flour. Heat oil in 8-10 inch frying pan. Lightly brown meat balls on all sides (or drop unbrowned into boiling vegetables.)

Put remaining ingredients in large kettle (except add corn last 10 minutes of cooking). Bring to boil; cover. Reduce heat and cook at slow boil 30 minutes or until vegetables are tender. If dinner must wait, turn off heat at this point. Takes only minutes to reheat. Serve in big soup plates. Makes 6-7 quarts.