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How to make it

  • Brown meat in margarine and set aside to cool.
  • Place onion, garlic, tomatoes, juice, sauce, beans, Worcestershire, basil and pepper in large pan.
  • Bring to a boil then cover and simmer 30 minutes.
  • Combine eggs, parmesan, thyme, crackers and browned venison.
  • Mix well then shape into 1” balls.
  • When soup has simmered 30 minutes stir in cabbage and drop in venison cheese balls.
  • Cover and simmer another 30 minutes.

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