Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Brown meat in margarine and set aside to cool.
Place onion, garlic,tomatoes, tomato juice, tomato sauce, beans, worcestershire, basil and pepper in large covered kettle.
Bring to a boil then cover and simmer for 30 minutes.
Combine eggs, Parmesan, thyme, crackers and browned venison.
Mix well then shape into 1-inch balls.
When soup has simmered for 30 minutes stir in cabbage and drop in venison cheese balls.
Cover and simmer for another 30 minutes.
Category:Cathy's Recipes
Category:Soup Recipes
Category:Venison Recipes
Category:tomato Recipes
Category:Pinto bean Recipes
Category:Egg Recipes
Category:Cabbage Recipes
Category:Parmesan cheese Recipes