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Venison Cheese Ball Soup

1 lb Ground venison
1 tb Margarine
1 md 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 tb Worcestershire sauce
1 ts Basil
1 ds Pepper
2 Eggs
1/2 c Grated Parmesan cheese
1/2 ts Thyme leaves
1/2 c Finely rolled saltine cracker crumbs
4 c Shredded cabbage


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

Fred Peters.




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