Meatball Chowder

2 pounds ground beef
2 teaspoons seasoned salt
1/8 teaspoon pepper
2 eggs, lightly beat
1/4 cup parsley, finely chopped
1/3 cup fine cracker crumbs
2 tablespoons milk
3-5 tablespoons flour
1 tablespoon salad oil
4-6 small onions, cut in eights
3/4 cup celery, diced
1/4 cup long grain rice
6 cups tomato juice
6 cups water
1 tablespoon sugar
1 teaspoon salt
2 bay leaves
1 can mexicorn

Mix together ground beef, seasoned salt, pepper, eggs, parsley, cracker crumbs and milk. Form meatballs. Dip in flour. Heat oil and lightly brown meatballs. Add remaining ingredients except corn and bring to a boil. Cover, reduce heat and cook about 30 more minutes. Add the corn for the last 10 minutes.