Albondigas Soup (Recipe)

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Ingredients:

• 2 pounds ground venison
• 2 eggs
• ½ cup cracker crumbs
• ½ teaspoon salt
• ½ teaspoon white pepper
• ½ teaspoon basil
• 2 tablespoons vegetable oil
• 2 small carrots, parboiled and chopped
• 2 potatoes, parboiled and chopped
• 4 cups beef broth
• 2-15 once cans navy beans
• 2 cloves garlic, diced
• ½ cup green chilies, diced
• ¼ cup jalapeno peppers, diced
• 1-1/2 cups crushed tomatoes

Directions:

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com

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