Venison cheese ball soup

Yield: 6 servings

1 lbs Ground venison

1 tbsp 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 tbsp Worcestershire sauce

1 tsp Basil

1 dash Pepper

2 Eggs

1/2 cup Grated Parmesan cheese

1/2 tsp Thyme leaves

1/2 cup Finely rolled saltine

-cracker crumbs

4 cup 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