Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.

Ingredients Edit

Directions Edit

  1. Brown meat in margarine and set aside to cool.
  2. Place onion, garlic,tomatoes, tomato juice, tomato sauce, beans, worcestershire, basil and pepper in large covered kettle.
  3. Bring to a boil then cover and simmer for 30 minutes.
  4. Combine eggs, Parmesan, thyme, crackers and browned venison.
  5. Mix well then shape into 1-inch balls.
  6. When soup has simmered for 30 minutes stir in cabbage and drop in venison cheese balls.
  7. Cover and simmer for another 30 minutes.

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