Venison Cheese Ball Soup

• 1 lb ground venison
• 1 tablespoon margarine
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 (28 ounce) can whole tomatoes, mashed
• 18 ounces tomato juice
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can pinto beans
• 1 tablespoon Worcestershire sauce
• 1 teaspoon basil
• 1 teaspoon pepper
• 2 eggs
• 12 cup grated parmesan cheese
• 12 teaspoon thyme leaves
• 12 cup finely rolled saltine crumbs
• 4 cups shredded cabbage

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.

ground venison, margarine, onion, clove garlic, tomatoes, tomato juice, tomato sauce, pinto beans, worcestershire sauce, basil, pepper, eggs, parmesan cheese, thyme, crumbs, cabbage

Taken from www.food.com/recipe/venison-cheese-ball-soup-73138 (may not work)