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

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Venison Cheese Ball Soup

Most turkeys taste better the day after; my mother's tasted better the day before.
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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 Meat Recipe Cookbook

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