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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Ingredients:
1 lb ground venison |
1 tablespoon margarine |
1 medium onion, chopped |
1 clove garlic, minced |
1 (28 ounce) can whole tomatoes, mashed |
18 ounces tomato juice |
1 (15 ounce) can tomato sauce |
1 (15 ounce) can pinto beans |
1 tablespoon worcestershire sauce |
1 teaspoon basil |
1 teaspoon pepper |
2 eggs |
1/2 cup grated parmesan cheese |
1/2 teaspoon thyme leaves |
1/2 cup finely rolled saltine crumbs |
4 cups shredded cabbage |
Directions:
1. Brown meat in margarine and set aside to cool.
2. Place onion, garlic, tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and pepper in large covered kettle.
3. Bring to a boil, cover and simmer for 30 minutes.
4. Combine eggs, Parmesan, thyme, crackers and browned venison.
5. Mix well.
6. Shape into 1-inch balls.
7. When soup has simmered for 30 minutes, stir in cabbage and drop in venison cheese balls.
8. Cover and simmer for another 30 minutes.
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