Venison Cheese Ball Soup
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Venison Cheese Ball Soup

Venison Cheese Ball Soup




      

Venison Cheese Ball Soup


Ingredients

1 LB ground venison
1 TB margarine
1 med. onion, chopped
1 clove garlic, minced
1 (28 ounce) can whole tomatoes, mashed
18 oz of tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 TB Worcestershire sauce
1 Ts basil
1 Ts. pepper
2 eggs
1/2 c grated Parmesan cheese
1/2 Ts thyme leaves
1/2 c finely rolled saltine cracker crumbs
4 c 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.

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