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Venison Cheese Ball Soup Recipe

Ingredients

How to make it

  • 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.

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The Cook

chefmeow Garland, TX

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  • main
  • soup
  • beef
  • venison
  • onion
  • garlic
  • tomato
  • beans
  • cabbage
  • savory
  • zesty
  • beefy
  • oniony
  • garlicky
  • tomatoey
  • saucy
  • beany
  • stovetop

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  • 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
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