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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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VENISON CHEESE BALL SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989. Ingredients:
1 pound ground venison |
1 tablespoon margarine |
1 medium white onion chopped |
1 clove garlic minced |
28 ounce can whole tomatoes mashed |
18 ounces tomato juice |
15 ounce can tomato sauce |
15 ounce can pinto beans |
1 tablespoon worcestershire sauce |
1 teaspoon basil |
1 dash pepper |
2 eggs |
1/2 cup grated parmesan cheese |
1/2 teaspoon thyme leaves |
1/2 cup finely rolled saltine cracker crumbs |
4 cup shredded cabbage |
Directions:
1. Brown meat in margarine and set aside to cool.
2. Place onion, garlic, tomatoes, juice, sauce, beans, Worcestershire, basil and pepper in large pan.
3. Bring to a boil then cover and simmer 30 minutes.
4. Combine eggs, parmesan, thyme, crackers and browned venison.
5. Mix well then shape into 1” balls.
6. When soup has simmered 30 minutes stir in cabbage and drop in venison cheese balls.
7. Cover and simmer another 30 minutes.
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