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Title: Venison Cheese Ball Soup
Categories: Game Venison Soup
Yield: 6 Servings
| 1 | lb | Ground venison |
| 1 | tb | Margarine |
| 1 | md | 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 | ds | 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 |
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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