Venison Cheese Ball Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground venison,
1 tbsp: Margarine,
1 medium: Onion, chopped
1 Clove: garlic, minced
1: , (28 ounce) can whole tomatoes, mashed
18 ounce: 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,
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.
Source from luhu.jp
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.
Source from luhu.jp