Venison Cheese Ball Soup

Combine ground venison, eggs, grated Parmesan cheese, and finely rolled saltine cracker crumbs in a large bowl and mix until just combined. Form the mixture into 8-10 balls, each about 1.5 inches in diameter.

Heat margarine in a large pot over medium-high heat. Add the venison cheese balls and brown them on all sides, turning occasionally, until the exterior is golden.

Remove the venison cheese balls from the pot and set aside on a plate.

In the same pot, add chopped white onion and minced garlic, stirring frequently until softened and fragrant.

Pour in the canned mashed whole tomatoes, tomato juice, and tomato sauce, stirring to combine.

Add the drained pinto beans, Worcestershire sauce, basil, thyme leaves, and pepper to the pot and stir well.

Return the venison cheese balls to the pot, nestling them into the broth.

Reduce heat to medium-low and simmer, uncovered, for 25 minutes, allowing the flavors to meld and the cheese balls to cook through.

Stir in the shredded cabbage and simmer for an additional 8-10 minutes until the cabbage is tender but still holds its structure.

Taste and adjust seasonings as needed with additional pepper or herbs. Ladle the soup into bowls, ensuring each serving includes venison cheese balls and broth.