*  Exported from  MasterCook  *

                         VENISON CHEESE BALL SOUP

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Basil
   1       d            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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