Venison Cheese Ball Soup

Description
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.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 pound ground venison
 * 1 tablespoon margarine
 * 1 medium white onion chopped
 * 1 clove garlic minced
 * 28 ounce can whole tomatoes mashed
 * 18 ounces tomato juice
 * 15 ounce can tomato sauce
 * 15 ounce can pinto beans
 * 1 tablespoon Worcestershire sauce
 * 1 teaspoon basil
 * 1 dash pepper
 * 2 eggs
 * ½ cup grated Parmesan cheese
 * ½ teaspoon thyme leaves
 * ½ cup finely rolled saltine cracker crumbs
 * 4 cups shredded cabbage

Directions

 * 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.