Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Venison cheese ball soup

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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.

Web Standards & Support: