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.