*  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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