Directions:
- Brown meat in margarine and set aside to cool.
- Place onion, garlic, tomatoes, juice, sauce, beans, Worcestershire, basil and pepper in large pan.
- Bring to a boil then cover and simmer 30 minutes.
- Combine eggs, parmesan, thyme, crackers and browned venison.
- Mix well then shape into 1” balls.
- When soup has simmered 30 minutes stir in cabbage and drop in venison cheese balls.
- Cover and simmer another 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.81 Kcal (1431 kJ) | ||
| Calories from fat | 79.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.79g | 14% | |
|---|---|---|---|
| Cholesterol | 75.5mg | 25% | |
| Sodium | 545.63mg | 23% | |
| Potassium | 1174.55mg | 25% | |
| Total Carbs | 37.49g | 12% | |
| Sugars | 14.74g | 59% | |
| Dietary Fiber | 10.11g | 40% | |
| Protein | 31.56g | 63% | |
| Vitamin C | 51.4mg | 86% | |
| Iron | 5.6mg | 31% | |
| Calcium | 241mg | 24% | |
| Amount Per 100 g | |||
| Calories | 64.64 Kcal (271 kJ) | ||
| Calories from fat | 14.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 14% | |
|---|---|---|---|
| Cholesterol | 14.28mg | 25% | |
| Sodium | 103.19mg | 23% | |
| Potassium | 222.13mg | 25% | |
| Total Carbs | 7.09g | 12% | |
| Sugars | 2.79g | 59% | |
| Dietary Fiber | 1.91g | 40% | |
| Protein | 5.97g | 63% | |
| Vitamin C | 9.7mg | 86% | |
| Iron | 1.1mg | 31% | |
| Calcium | 45.6mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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