Venison Cheese Ball Soup

Venison Cheese Ball Soup

This Recipe Came From an Estate Sale. i Obtained it When i PurchasedThe Family Collection From The Steep Estate in Elmo, Texas in 1989.
 * 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
 * 1/2 Cup Grated Parmesan cheese
 * 1/2 Teaspoon thyme Leaves
 * 1/2 Cup Finely Rolled Saltine Cracker Crumbs
 * 4 Cup Shredded cabbage

Brown Meat in margarine And Set Aside to Cool. Place Onion, garlic,tomatoes, tomato juice, tomato Sauce, beans, Worcestershire, BasilAnd pepper in Large Covered Kettle. Bring to a Boil Then Cover AndSimmer For 30 Minutes. Combine eggs, Parmesan, thyme, Crackers AndBrowned Venison. Mix Well Then Shape Into 1-Inch Balls. When Soup HasSimmered For 30 Minutes Stir in cabbage And Drop in Venison CheeseBalls. Cover And Simmer For Another 30 Minutes