Venison Cheese Ball Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 453.59 g ground venison
- 14.79 ml margarine
- 1 medium onion, chopped
- 1 clove garlic, minced
- 793.78 g can whole tomatoes, mashed
- 510.29 g tomato juice
- 425.24 g can tomato sauce
- 425.24 g can pinto beans
- 14.79 ml Worcestershire sauce
- 4.92 ml basil
- 4.92 ml pepper
- 2 eggs
- 118.29 ml grated parmesan cheese
- 2.46 ml thyme leaves
- 118.29 ml finely rolled saltine crumbs
- 946.36 ml 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Iowahorse
United States