VENISON CHEESE BALL SOUP

      Title: VENISON CHEESE BALL SOUP
  Categories: Game, Venison, Soups
       Yield: 6 Servings
  
       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
   
   From The Budget  December 4 th 1991
   
   Posted By Sylvia Mease. Courtesy of Fred Peters.
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