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.