Venison cheese ball soup

6 servings

Ingredients

Quantity Ingredient
1 pounds Ground venison
1 tablespoon Margarine
1 medium Onion, chopped
1 Clove garlic, minced
1 (28 ounce) can whole tomatoes, mashed
18 ounces Of tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 tablespoon Worcestershire sauce
1 teaspoon Basil
1 dash Pepper
2 Eggs
½ cup Grated Parmesan cheese
½ teaspoon Thyme leaves
½ cup Finely rolled saltine cracker crumbs
4 cups Shredded cabbage

Directions

Brown meat in margarine and set aside to cool. Place onion, garlic, tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and pepper in large covered kettle. Bring to a boil, cover and simmer for 30 minutes. Combine eggs, Parmesan, thyme, crackers and browned venison. Mix well. Shape into 1-inch balls. When soup has simmered for 30 minutes, stir in cabbage and drop in venison cheese balls.

Cover and simmer for another 30 minutes From The Budget December 4 th 1991 Posted By Sylvia Mease. Courtesy of Fred Peters.

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