This is a great soup to fix up for hunting camp. It's even better the second day. Serve with crusty rolls or French bread.

2 lbs. ground venison
1 tbsp. onion powder
4 ounces ground pork sausage
1 1/2 tbsp. dried thyme
6 14 ounce cans beef broth
1 1/2 tsp. dried sweet basil
2 28 ounce cans diced tomatoes
2 tbsp. dried oregano
3 16 ounce cans kidney beans
1 32 ounce package frozen mixed vegetables
2 cups water
salt & pepper to taste
1 16 ounce package macaroni


Combine venison and pork sausage and form into approximately 36 meatballs. In a large kettle add a small amount of cooking oil and brown off meatballs, working in batches until all are brown. Add in the balance of ingredients except for macaroni. Bring to a boil then turn down heat and simmer for 30 to 45 minutes. Adjust spices. Bring mixture back up to the boiling point and add in macaroni. Cook until macaroni reaches desired texture.

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