Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground venison 1 tb Worcestershire sauce
1 tb Margarine 1 ts Basil
1 md Onion, chopped 1 ds Pepper
1 Clove garlic, minced 2 Eggs
1 (28 ounce) can whole 1/2 c Grated Parmesan cheese
-tomatoes, mashed 1/2 ts Thyme leaves
18 oz Of tomato juice 1/2 c Finely rolled saltine
1 (15 ounce) can tomato sauce -cracker crumbs
1 (15 ounce) can pinto beans 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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