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, cover and simmer for 30 minutes. 4. Combine eggs, Parmesan, thyme, crackers and browned venison. 5. Mix well. 6. Shape into 1-inch balls. 7. When soup has simmered for 30 minutes, stir in cabbage and drop in venison cheese balls. 8. Cover and simmer for another 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
