Venison Cheese Ball Soup Recipe

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Venison Cheese Ball Soup Ingredients

1 lb ground venison
1 tbsp margarine
1 medium onion, chopped
1 clove garlic, minced
1 (28 ounce) can whole tomatoes, mash, ed
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 crumb, s
4 cup shredded cabbage

A Recipe for
Venison Cheese Ball Soup

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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This Recipe for Venison Cheese Ball Soup is one of thousands in the Recipes-to-go Cheese Cookbook.

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Try basting or searing beef with stock or broth instead of oil.

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This is a recipe for Venison Cheese Ball Soup from the recipe cookbook of Recipes-to-go (Cheese)

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Venison Cheese Ball Soup

There is a lot more juice in grapefruit than meets the eye.
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Venison Cheese Ball Soup 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

From The Budget December 4 th 1991

Posted By Sylvia Mease. Courtesy of Fred Peters.

Serves: 6

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Venison Cheese Ball Soup Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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