Recipe number 68869 is

Venison Cheese Ball Soup



The ingredients are:
1 lb Ground venison 1 tbsp Margarine 1 medium 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

The recipe yield is:
6 Serving

Info:
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.

Note:
Game; Venison; Soups



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